-1 T. balsamic vinegar
-1 small garlic clove, pushed through a press
-1 t. rosemary, minced
-salt & freshly ground black pepper, to taste
-1 small head of radicchio
-2 T. butter, melted
-6 large flour tortillas
-2 1/2 T. tapenade
-11 oz. goat cheese, crumbled (about 2 1/3 cups)
Baste the tops of the wedges, then turn over and baste the other side. Continue to broil until deep brown and crisp on the surface but completely tender inside, 2 to 4 minutes. Turn off the broiler and preheat the oven to 175°F.
Cut the radicchio crosswise into thin slivers. Have the melted butter, tortillas, tapenade, and goat cheese ready near the stove for easy assembly.
Place a dry griddle or large cast-iron skillet over medium-high heat and brush the pan with some of the melted butter. Thinly spread one side of a tortilla with about one third of the tapenade.
Place in the pan, tapenade side up, and immediately scatter with one third of the crumbled goat cheese, leaving a 1/4-inch border uncovered around the edge.
Top with one third of the slivered radicchio and place a tortilla on top; brush with a little more butter.
Press down with a spatula and cook until the goat cheese begins to liquefy and the underside is mottled brown, 3 to 5 minutes. Turn over with a wide spatula and cook until the other side is golden, about 2 minutes.
Transfer to a large baking sheet and keep warm in the oven while you make the remaining 2 quesadillas in the same way.
Transfer the quesadillas to a cutting board and, using a large, sharp knife, cut each one into 6 equal wedges. Fan the wedges on a warmed platter and serve at once. Enjoy!
Adapted from Jennifer Oz LeRoy and Kay LeRoy at leitesculinaria.com, 8/09