|Salmon and chevre quesedilla|
Without exception, this little appetizer brings compliments and recipe requests. It is easy to pull together and fun to serve. The relish should be made several hours in advance; the quesadilla can be assembled 1-2 hours before baking and serving.
To make the relish: Very thinly slice or cube one hothouse cucumber into a bowl. Add 2 Tb chopped shallots and 1 Tb minced fresh dill. Set aside. In a small saucepan, combine ½ C white vinegar, ½ C water, ½ C granulated sugar and 1 tsp salt. Bring to a simmer and stir to dissolve the sugar and salt. Pour hot dressing over cucumber mixture and let cool to room temperature or chill.
To make the quesadilla: Divide 5 oz. montrachet goat cheese evenly among 5 medium sized flour tortillas. Use your fingers to spread it around the entire tortilla. Top cheese with ¼ lb. thinly sliced smoked salmon divided among tortillas. Add a sprinkling of ¼ C chopped green onion and 1 ½ Tb fresh dill. Place another flour tortillas on top of each one and gently press down.
Preheat oven to 500 degrees F. Arrange quesadillas on a sheet pan, lightly oiled with vegetable oil. Lightly brush the top with oil and bake for 5 min or until crisp and golden.
Slice into quarters or eighths and serve with the cucumber relish on the side for guests to add as desired. So great –It’s a tangy relish with slight crunch of the baked tortilla encasing the smoking salmon and creamy goat cheese.