Created in my kitchen during one of my ‘let’s get creative - use what we have - try not to shop for a week’ challenges. Not only is it amazing what great combinations you come up with when putting yourself to this creative challenge – it’s an ideal way to clean out your cupboards! These crispy wedges are full of rich flavor and a vivid addition to mealtime.

• Ingredients
• One 10-12 inch flour tortilla
• ¼ cup Pesto (recipe below)
• ¾ cup shredded provolone cheese
• ¼ cup seeded chopped fresh tomato (or drained canned diced tomato)
• 2-3 tablespoons caramelized red onion (recipe below)
• 2 tablespoons shredded parmesan cheese

• Directions

Preheat oven to 400 degrees

Spread pesto over the entire surface of the flour tortilla. Sprinkle provolone cheese evenly over pesto. Top with chopped tomatoes, caramelized onion and parmesan cheese. On a cornmeal dusted baking sheet, bake in the center of a preheated 400 oven for 8-10 minutes. Cut into 6 or 8 wedges. For extra crispy go for the 10 minutes!!

• Pesto
• 5 cups fresh basil leaves
• ½ cup fresh parsley leaves
• 2 cups shredded parmesan cheese
• 2 cups shelled walnuts
• 4 tablespoons minced garlic
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1 – 1 ½ cups olive oil

In the listed order, place first 7 ingredients in food processor work bowl. Gently press ingredients to fit the lid. With the power on – gradually add one cup olive oil. If needed or for desired consistency add the remaining ½ cup of olive oil.  Store in an airtight container for up to 2 weeks.

• Caramelized Red Onion
• 2 Tablespoon butter
• 2 tablespoon olive oil
• 1 large red onion halved and sliced into julienne pieces

In a large sauté pan heat butter and olive oil to medium high. When butter is bubbling add onion. The onion should brown slightly and slowly, releasing all of it’s sweet juices. Adjust the temperature to avoid burning. Sauté onion for about 12 minutes, slowly, stirring on occasion. Use right away or store in an airtight container for up to one week.

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