TBO.com - TBO is Tampa Bay Online

Top Fresh Flavors On A Toasty Tortilla

ADVERTISEMENT

The Tampa Tribune

Published: February 20, 2008

Wherefore art thou, nifty packet of flour tortillas? From the most simple wrapped-slice cheese quesadilla to a foodie-approved extravaganza of grilled lamb, radicchio and goat cheese tacos, flour tortilla dishes are never-ending.

This is our new favorite: tortizzas, the good-girl answer to low-carb diet mutiny.

Grape tomatoes, fresh basil, corn and gooey brie top a crispy, grilled tortilla.

No slaving near the hot oven because the heat from the tortilla melts the cheese and melds flavors. Just compile, pass and crunch into a chic soiree of tastes and textures.

TOMATO, BASIL AND CORN TORTIZZAS

1/2 pound brie cheese, rind removed and chopped into 1/2-inch pieces

1 pint grape tomatoes, halved

1/2 cup torn fresh basil leaves

1 clove garlic, minced

3 tablespoons extra-virgin olive oil, divided

Coarse salt and cracked black pepper, to taste

3 ears fresh corn, kernels removed

4 large flour tortillas
1/2 cup pitted kalamata olives, roughly chopped

Lemon wedges, to serve

Combine the brie, tomatoes, basil, garlic and 2 tablespoons of the olive oil. Season with salt and pepper; set aside.

Heat a large skillet over medium high heat. Add the remaining tablespoon of the olive oil and the corn; saute for about 2 minutes. Corn should be slightly browned but still crisp.

Heat a grill pan or griddle over high heat, and grill the tortillas for about 45 seconds on each side or until crisped.

Spoon each tortilla with equal amounts of the brie and tomato mixture. Top with the fresh corn and olives.

Serve with lemon wedges.

Serves 4 as an entree, 8 as an appetizer

Diva note: The brie and tomato medley can sit at room temperature for up to 2 hours. It's also a scrumptious spread for crackers or crusty bread. To make chopping easier, place brie in the freezer 30 minutes prior to handling.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT