Black Olive And Goat Cheese Sandwiches

• 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 frisee, coarse ends trimmed, curly tips torn into pieces

1. 1. 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.
2. 2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisee.
3. 3. Fold two sides of the tortilla over the frisee, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

goat cheese, cream, thyme, place, olives, anchovy, capers, smashed garlic, place, flour tortillas, red bell peppers

Taken from www.epicurious.com/recipes/food/views/black-olive-and-goat-cheese-sandwiches-352450 (may not work)