- 1 pound fresh goat cheese
- 1/4 cup cream
- 2 tablespoons chopped thyme leaves
- Place all the ingredients in a bowl and stir to combine. Set aside.
- 1 cup pitted Kalamata olives
- 2 anchovy fillets
- 2 teaspoons capers packed in brine, rinsed and drained
- 1/2 teaspoon smashed garlic (use the edge of a large, wide-bladed knife)
- Place all of the ingredients in a food processor fitted with the metal blade and process until finely chopped. Transfer to a bowl and set aside.
- 8 flour tortillas, 10 inches in diameter
- 2 roasted red bell peppers
- 2 cups frisée, coarse ends trimmed, curly tips torn into pieces
- Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
- Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
- Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.