Cottage Appetizers
August 16th, 2008Tortillas are arguably one of the most versatile appetizers. From quesadillas to fajitas, many wonderful snacks can be created with this flexible flatbread.
Today’s recipe comes from the docks of Horne Lake. Andrea and Debbie have been urging me to include this appetizer - tortilla with fig jam, pancetta and asiago cheese on my blog. While I don’t have the exact amount for the ingredients, you can ball park it depending on how many tortillas you use.
Tortilla with fig jam, pancetta and asiago cheese
Ingredients
- 4 10 - 12″ white flour tortillas
- 1 small jar of fig jam
- 200 grams of sliced pancetta
- 1 cup of shredded asiago cheese
Directions:
Heat oven to 350F. Place tortillas on a cookie sheet and bake in the oven for 10 minutes - you want the shells to be crunchy but not browned.
Spread on warm shells, fig jam, then layer with pancetta and top with shaved asiago cheese. Place back in the oven for an additional 5 - 7 minutes until the cheese is melted.
Slice tortillas into eights and serve immediately with a gin and tonic, mojito or cold Corona.
It’s no secret that lime has been one of my favourite flavours this summer - from fajitas to mojitos, this zesty citrus has ruled my grill. Last night I squeezed it on my fresh cherries - awesome combination.
I came across this recipe for Chili Lime Tortillas on epicurious.com and with a few modifications have listed it below:
Chili Lime Tortillas
- 1 1/2 tsp paprika
- 1 tsp chili pepper
- 1/4 tsp cayenne
- 1 tsp salt
- 5 tsp lime
- 1/4 cup veg oil
- 4 10 - 12″ flour tortillas
Directions
Mix the first six ingredients together and brush mixture on flour tortillas. Place on cookie sheet (need two cookie sheets) and using a sharp knife cut into narrow wedges. Bake for 10 minutes and then rotate sheets (so the tortillas cook evenly) and then bake another seven to 10 minutes.
What’s your favourite tortilla recipe? Leave me a the details in the comment section below.
Cheers,
Julie
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