Sauteed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil

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I made this for a "gourmet" appetizer party, and it was very well-recived. But in terms of execution and flavor, I'd make some changes.

It is hard to slice Fontina very thinly, so I left out some of the thicker slices. Had I used the entire pound, Itwould have been too cheesy. Next time, I think I'll shred the cheese and use about 1/2 - 3/4 lb. total.

The mushroom mixture was delicious. I salted what was typically to taste, but found that the flavor of the fresh thyme was overpowering. I'd cut back to 2 Tbs. fresh thyme, and use about 1 tsp. of kosher salt total.

I LOVE truffles, but I may try drizzling over the mushrooms before topping with the tortilla and baking. Drizzling over the tops of the tortillas after brushing with olive oil made the tops too greasy for me, and the truffle essence was not powerful enough.

Finally, the 10 garlic cloves did not go far enough. I'd roast a few more cloves so you don't have to use so sparingly.