GREEK-STYLE QUESADILLAS 12 large garlic cloves (unpeeled) 5 tablespoons olive oil 1/2 cucumber, peeled, seeded, very thinly sliced 1/2 small red onion, very thinly sliced 2 tablespoons red wine vinegar 1 tablespoon sesame seeds, toasted 1 teaspoon dried oregano 4 ounces cream cheese, room temperature 3 tablespoons chopped black olives 3 tablespoons chopped green olives

4 6-inch diameter pita bread rounds, cut horizontally in half
8 tablespoons grated Monterey Jack
8 tablespoons grated cheddar

Butter, room temperature
Red bell pepper strips

Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.

Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.

Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.

Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.

Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with peppers. Cut into wedges.

6 appetizer servings.

[Bon Appetit, November 1997]