1 oz balsamic vinegar
2 oz olive oil
1 tablespoon minced rosemary
2 cloves garlic, finely minced
salt and pepper to taste
2 heads radicchio
3 oz butter
12 large flour tortillas
5 oz green olive tapenade
20 oz crab meat
30 oz grated Manchego cheese
Mix vinegar, garlic, oil, rosemary, salt and pepper. Coarsely dice radicchio and saute it in the oil mix until it starts to soften.
Place a quarter of the tapenade and cheese on six tortillas, leaving a small border empty around outside. Place cheese only at the edge to seal in the ingredients. Add crab meat on top. Top with other tortillas. Place dry grill or large pan over medium heat. One after another, place quesadillas on pan, using a pot cover to press down and hold heat in. Cook until cheese starts to melt, about 4-5 minutes. Turn over quesadilla and cook for another couple minutes. Cut each quesadilla into six or eight pieces to serve.
Makes 48 pieces.