Yield: 6 Servings
|¾ cup||Salsa; drained|
|8 \N||Whole tortillas|
|2 tablespoons||Fresh cilantro; minced|
|2 tablespoons||Black olives; chopped|
|4 ounces||Monterey Jack cheese; shredded|
|5 ounces||Goat cheese; log type|
|\N \N||Fresh cilantro leaves for garnish|
Date: Wed, 13 Mar 1996 07:58:39 cst Place salsa in seive and drain for 20 minutes.
Place oven rack 5-6 inches away from broiler element. Preheat broiler.
Cut tortillias into circles, using a biscuit cutter. You should cut three 2½ inch circles out of each tortilla. Place cut-out tortillas in single layer on baking sheet.
In medium bowl combine salsa, cilantro and olives - stir until blended.
Spread a teaspoon of salsa mixture in center of each tortilla round. Top with about 1 teaspoon jack cheese.
Place a thin slice of goat cheese in center of each. Broil approximately three minutes - watching carefully to prevent burning. the cheese should be melted and the edge of the tortilla should be brown and crisp.
Garnish each with a small cilantro leaf and serve immediately.
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