Caprese Mezza Luna

Caprese Mezza Luna

• Extra-virgin olive oil
• 2 cloves crushed garlic
• 4 large [gluten free] tortillas, about 10 to 12 inches
• 1 ball fresh mozzarella, thinly sliced
• 12 leaves fresh basil, shredded
• 2 vine ripe tomatoes, thinly sliced
• Salt and freshly ground black pepper

Directions

1. For appetizers, heat oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat. Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla, cook 30 seconds on each side to set. Remove from pan and repeat. In less than 10 minutes, you'll have 4 half moons (mezza lunas). Cut into quarters and serve.