Luxurious sponge fingers immersed with espresso, cream and mascarpone, elevates the traditional tiramisu to a rich treat!
Rich hazelnut cream within dark cocoa sponge, topped with crushed hazelnuts for a nutty finish. The Parmesan cheese that's crusted on the outside of the tortilla is a great idea, and the easy balsamic glaze drizzle is the perfect finishing touch. Make bruschetta by combining tomato, basil, olive oil, white vinegar, garlic, pepper, and salt in a small bowl. Arrange the quesadilla slices on a plate, drizzle with balsamic glaze, and sprinkle with a little parsley.

This is an awesome party dish appetizer since the whole recipe makes 4 quesadillas that can be sliced into as many as 8 pieces each. Saute chicken in a saute pan over medium heat for 4 to 5 minutes per side, or until cooked. Use a large chef's knife or a pizza wheel to cut the quesadilla in half, then slice those halves in half creating 4 slices. Spray one side of a tortilla with olive oil spray and press it down onto the parmesan cheese in the pan. Sprinkle 3 tablespoons of diced chicken on the cheese followed by 1 tablespoon of bacon and 1 tablespoon of sausage.

Spoon 2 tablespoons of bruschetta marinara over the cheese and meats, then fold the other half of the tortilla over the fillings. Cook for a minute or until the Parmesan cheese is browed, then flip the quesadilla over and cooked until the Parmesan is browned on that side as well.

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