Late September weather is good for two things: A bumper crop of gnats — the biting kind to which my body reacts adversely; and a plethora of locally grown tomatoes. Oh, and I guess there are also a few allergens in the air, ragweed and such, which are also unpleasant for my sinuses.
But still, I revel in these lingering nice days, and most especially the produce that continues to flow through the local farmers markets. Last weekend, I realized that tomato season has been here for a while and I had yet to make up a batch of my world famous tomato tortilla appetizers. OK, maybe not world famous, but they are darn good.
So I assembled a quick batch for a Sunday afternoon gathering, and I paid attention to the exact ingredients so I could pass the recipe along to you. Fresh tomatoes and basil are the key to this appetizer, so make it while tomato season is still in full swing.
Tomato-Basil Tortilla Appetizer
4 flour tortillas
1 tablespoon olive oil
1 large tomato
¼ cup finely chopped onion
1 garlic clove
¼ cup fresh basil leaves
¼ teaspoon seasoned salt
½ cup grated fresh Parmesan cheese
Dice and seed the tomato. Place tomato on paper toweling to absorb excess moisture and set aside.
Mince the garlic clove and finely chop the fresh basil. Combine the garlic and basil with the finely chopped onion and seasoned salt.
Using a pastry brush, apply a thin coat of the olive oil to both sides of the tortillas. Divide the onion-garlic-basil mixture between the tops of the four tortillas. Top with the well-drained tomato and lastly the Parmesan.
Prepare the gas grill for indirect cooking over medium-high heat. Place the tortillas on the grill and cook for 2 to 3 minutes, until lightly browned on the bottom and crisp. (Watch closely! They will burn quickly.) Cut each tortilla into four wedges with a pizza cutter. Makes 16 appetizers.