Recipe by: The Washington Post 11/6/96 Preheat the oven to 400 degrees. Lightly spray the brioche pan with vegetable spray, or brush it lightly with vegetable oil. Also lightly brush both sides of the tortilla with the oil and gently fit it into the pan, pressing it into the pan's scalloped sides. Bake the tortilla for about 20 minutes, or until the edges are golden and the tortilla is crisp. Use as a server for salad or crudites or guacamole or chips or . . . well, you get the idea. (Makes 1 basket). You can use 9-inch tortillas or 6-inch tortillas, depending on how you want to fill them. A 6-inch tortilla makes a small appetizer-sized basket, while the 9-inch is more substantial. My brioche pan has a 4-cup capacity and works well with the 9-inch tortilla. Note: Be patient when first fitting the tortilla into the brioche pan -brioche sides are more densely scalloped than the gadget I saw advertised. By Margery K. Friedman, a private baker in Rockville who last wrote about baking with cherries. ----