• 4 flour tortilla shells
• 3 thin slices mild Provolone or fresh Mozzarella (3 ounces total)
• 4 sundried tomatoes packed in olive oil, drained and minced
• 2 pitted green or black olives, minced
• 12 basil leaves, thinly sliced, or 1/4 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees(preferably set on convection bake). Line a baking sheet with parchment paper.

Place 2 flour tortilla shells on the parchment paper-lined baking sheet. Top each with half of the Provolone, sundried tomatoes, olives, and basil. Top each with a second tortilla shell.

Brush with the olive oil and sprinkle with the salt and pepper. Bake for 8 minutes in the preheated oven, or until golden and crisp.

Serve hot, cutting each into quarters as a main course or into 12 triangles as finger food.