Recipe: Provencal Spinach and Goat Cheese Wraps (serves 2)

PROVENCAL SPINACH AND GOAT CHEESE WRAPS

"Colorful spinach and puckery goat cheese wrapped up in a sophisticated roll; these are as easy to eat as they are to make."

1/2 pound fresh baby spinach
2 (8-inch) spinach tortillas
1/4 cup prepared olive tapenade
6 ounces herbed goat cheese, crumbled into small pieces
1 small tomato, thinly sliced

TO COOK THE SPINACH:
Clean the spinach leaves, discarding their stems. Place the leaves in a colander, and rinse well with cool water. Place the spinach in a small saucepan, and cook, covered, over medium-high heat just until it is wilted, 2 to 3 minutes. Remove from the heat.

TO ASSEMBLE THE WRAPS:
Lay the tortillas on a flat work surface or plate, and spread them with the tapenade. Lay the cooked spinach leaves over the tapenade; then top with the goat cheese and tomato slices. Roll the tortillas up tightly, and place them, seam-side down, on serving plates.

The wraps may be prepared up to 2 hours ahead of time and refrigerated. Serve the wraps at room temperature.

Makes 2 servings
Source: Half-Scratch Magic by Linda West Eckhardt and Katherine West Defoyd