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Serves: 4

Grilled Flour Tortillas with Goat Cheese, Peruvian Olives, and Roasted Red and Yellow Peppers

Serves: 4

4 burrito-size (10- or 12-inch) flour tortillas, trimmed into squares
4 tablespoons (one for each tortilla) crumbled goat cheese
4 tablespoons (one for each tortilla) roasted red and yellow peppers
1 small bunch baby arugula
2 tablespoons Peruvian Olive, Cilantro, and Thyme Tapenade

Light a fire in a charcoal or gas grill. Set up your square tortillas on a clean work surface. Spread one tablespoon of the crumbled goat cheese on each tortilla. Spread a layer of the roasted peppers on top. Place, open faced, on the grill until the grill lines appear on the bottom, just about 1 minute. Add enough baby arugula to make a layer on top and top that with a dollop (1½ teaspoons) of tapenade on each tortilla. Fold into a triangle, cut into two smaller triangles, plate, and serve immediately.

From the Cookbook

Latin Grill

Latin Grill

Photos By: Dan Goldberg
Photo By: Dan Goldberg

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