Tortilla Melt

Name: Tortilla Melt
Yield: serves 2 to 4
Ingredients: 3 tablespoons olive oil, plus more for brushing on the tortillas; 1 tablespoon balsamic vinegar; 2 large portabella mushroom caps; 1 small red onion; Salt and black pepper; 6 flour tortillas (about 8 inches in diameter); 3 tablespoons cream cheese, softened; 3 tablespoons jarred pesto or Classic Pesto (page 252), or 1/2 cup chopped fresh basil; 1 large tomato, sliced; 6 ounces sliced mozzarella, smoked mozzarella, provolone, or a combination

December 9, 2011

Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.

Recipe notes

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