Yield: 12 servings
12 6½” par-baked flour tortillas
as needed, cooking spray
6 oz. Roma tomatoes, thinly sliced
1.2 oz. red onion, thinly sliced
3 oz. Spanish olives, cut into rings
½ oz. kalamata olives, quartered
12 oz. feta cheese, marinated
as needed, basil pesto (recipe follows)
Basil Pesto:
2 cups fresh basil leaves, packed
2 garlic cloves
½ cup pine nuts
½ cup extra virgin olive oil, divided
½ cup Parmigiano-Reggiano cheese
Preheat grill to medium heat. Spray each side of tortillas with cooking spray. Place on grill and weigh down with sheet tray. Allow to grill for 20 to 30 seconds. Remove sheet tray, flip and return tray to weigh down. Grill for additional 20 to 30 seconds. Remove from heat and chill. Reserve.
For basil pesto: In a food processor, combine basil, garlic, pine nuts, half the oil and cheese. Pulse until coarsely chopped, streaming in the other half of the oil until desired consistency is reached. Reserve, refrigerated.
To serve: Preheat convection oven to 350°F. On each tortilla, spread 1 1/3 Tbsp. basil pesto. Top with ½ oz. sliced tomatoes, 0.1 oz. sliced red onion, ¼ oz. Spanish olives, 0.1 oz. kalamata olives and 1 oz. feta cheese. Place in oven on a rack and bake for 8 to 12 minutes, or until crispy and feta has started to melt.
