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GOATS CHEESE AND COURGETTE QUESADILLA
SERVES 4
FOR THE FILLING;
1 SHALLOT SLICED
2 COURGETTES CUT INTO MATCHSTICKS
1 RED PEPPER CUT INTO NARROW STRIPS
2 TBSP OLIVE OIL
2 CLOVES GARLIC, CHOPPED
2 TBSP CHOPPED CORIANDER
˝ TBSP BALSAMIC VINEGAR
100G GOATS CHEESE
140G TALEGGIO, THINLY SLICED
SALT AND FRESHLY GROUND BLACK PEPPER
YOU WILL ALSO NEED 3 FLOUR TORTILLAS
- Saute the shallot, courgettes and pepper in the oil, over a brisk heat until limp and patched with brown. Add the garlic and sauté for a few minutes more. Take off the heat and stir in the coriander, vinegar and salt and pepper.
- Lay one tortilla on a baking tray, spread half the vegetable mixture over, then sprinkle over half the goats cheese and half the taleggio. Lay a second tortilla over this and repeat the vegetable and cheese layering. Cover with the last tortilla and press down gently, to even out the levels.
- bake in a medium oven for 8-10 minutes until the edges are crisp and the cheese has melted.