Quesadilla:
12 (6-inch) flour tortillas
1 pound fresh mozzarella, thinly sliced
1 red onion, finely sliced
2 tablespoons coarsely ground black pepper
Olive oil
1/4 cup Parmesan cheese
8 slices prosciutto di Parma, thinly sliced
Rosemary Oil:
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup coarsely chopped chives
Salt and freshly ground pepper
Quesadilla: Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper. Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil.
Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth. Strain through a fine strainer and store in the refrigerator.
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