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• 8 8-inch flour tortillas
• 12 ounces grated or sliced mozzarella
• 2 tomatoes, cut into 1/4-inch-thick slices
• 1/2 teaspoon plus 1/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch fresh basil, leaves picked
• 1/4 cup pine nuts, toasted
• 4 teaspoons extra-virgin olive oil
Directions 1. Heat grill to medium. Place 4 of the tortillas on a cutting board and top with the mozzarella and tomatoes, leaving a 1-inch border. 2. Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas. 3. In a medium bowl, combine the basil, pine nuts, oil, and remaining salt; set aside. 4. Cook the quesadillas around the perimeter of the grill (or broil) until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. 5. Immediately cut the quesadillas into wedges and serve with the basil salad.
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1st Keep
 lkollath
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