Roasted vegetable, goat cheese, and spinach quesadilla with spicy tomato jam
Roast
Roasting
I love combinations of whole grains, roasted vegetables, greens, and cheese, and make such concoctions with whatever I have on hand. This idea came to me when I was thinking of different ways to use a recent batch I made of Vivisue’s southwestern tomoato jam (http://www.food52.com/recipes/6590_southwestern_tomato_jam). <br />She had suggested using the jam with goat cheese which I ahd, and I also had an eggplant, patty pan squash, and red pepper that begged to be roasted. The quesadilla came together quickly and was a nice mix of cirspy tortilla, pungent vegetables, creamy cheese, and spicy jam. I took it to work the next day and reheated it in a microwave at lunch time but it is also good cold. <br />Note: you could use harissa isntead of the tomato jam. ANd fresh mozzarelle works as does marscapone for the creamy cheese layer.
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