Grilled: medium high grill pan/outdoor grill for 6 – 8 minutes
Yield: 4-6 appetizer servings
8 large whole wheat tortillas
4 teaspoons Dijon mustard
4 ounces prosciutto
16 large basil leaves, chiffonade
9 ounces Fontina cheese, shredded
Ground black pepper
Prepare each of 4 tortillas:
Lay out tortilla and spread 1 teaspoon of Dijon mustard to edges. Add a layer of 1 ounce of prosciutto, laying down the slices in a ribbon like manner so they are not completely flat. Chiffonade four basil leaves and sprinkle over prosciutto and add ¼ of the Fontina cheese.
Top with another tortilla and spray top of tortilla with canola or vegetable oil spray, carefully turning over, spray the other side.
Heats grill pan or outdoor grill to medium high heat and grill tortilla for approximately 3 -4 minutes on each side until browned, but not charred. Flip with a wide, thin spatula.
Place each grilled tortilla on a cutting board and cut into eight wedges. Serve warm.
- Spraying tortillas with canola or vegetable oil spray prevents sticking to the pan or grill and helps them to brown.