*Three Cheese Quesadillas With Cranberry Chutney*
Serves 8 to 12 as an appetizer or 3 to 4 as a light lunch, along with some salad

s small cloves of garlic, unpeeled
2 TBS butter at room temperature
8 ounced medium cheddar cheese, grated coarsely (2 cups)
1 1/4 ounces Gran Padano Cheese, finely grated (1/2 cup)
4 ounces fresh Goat's Cheese, crumbled (3/4 cup)
4 (9 to 10 inches in diameter) flour tortillas
Cranberry Chutney to serve

Bring a small pot of water to the boil.  Drop in the garlic and cook until soft, about 5 minutes.  Remove from the heat, drain and allow to cool.  Once cool, peel and mash in a bowl, along with the butter, mixing in well.  Set aside.

Combine all the cheeses in a bowl.  Spread one side of each tortilla with some of the garlic butter.  Set on a work surface, buttered side down.  Sprinkle one half of each with some of the cheese mixture, dividing it equally amongst the four.  Fold the other half over the cheese, creating half moons, and lightly press down.

Heat a large nonstick skillet over medium heat.  Add half of the tortillas and cook on one side until nicely crisp and lightly browned.  Flip over and crisp and brown the other side.  Place into a warm oven to keep warm while you cook the other two.  You can keep them warm in the oven for about half an hour if need be.

When ready to serve, cut into wedges and place on a heated tray along with a bowl of cranberry chutney.  Delicious!