INGREDIENTS

10 Mission® 12" Garlic Herb Wraps (10252)  
40 portions Eggplant and Lamb Moussaka, prepared  (see Related Recipe) 
7 oz. Shredded Parmesan Cheese  
4 oz. Rosemary Pesto Oil  
40 Sweet 100 Tomatoes (or cherry tomatoes cut in half) 

DIRECTIONS

1.) Cut Mission® Garlic Herb Wraps into 3½” squares and heat quickly on flattop or in microwave with damp paper towels to make pliable.

2.) Gently press center of each square in 2” silicone mini-muffin pans. Squares will slightly fold together on sides.

3.) Scoop 1 oz. of Eggplant and Lamb Moussaka into each tortilla cup and top with parmesan cheese.

4.) Place in 400º oven approximately 10 minutes or until cheese is melted and tortillas are toasted on edges.

5.) While moussaka cups are in the oven, toss Sweet 100 or sliced cherry tomatoes in bowl with 2 ounces of Rosemary Pesto Oil.

6.) Place on half sheet pan and broil tomatoes until they begin to blister, or place in hot sauté skillet.

7.) Remove moussaka tortilla cups from oven and top each with 1 tomato.

8.) Serve warm or at room temperature.

9.) Place on plate and drizzle with Rosemary Pesto Oil to serve.

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