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