In a Pinch: There is a plethora of fantastic jarred tapenades on the market. Not just olive, but mushroom, onion, red pepper, sun-dried tomato. Just choose your favourite.
4 8-inch flour tortillas
5 oz (150 g) Boursin cheese
1/2 cup (125 g) fig and ginger jam (cherry jam is a great substitute)
4 oz (125 g) jarred tapenade (such as Brickstone’s garlic and shiitake mushroom)
1 cup (250 ml) grated Monterey Jack (or chevre)
Lay the flour tortillas on your work surface. Spread each with Boursin cheese, jam, tapenade, and then Jack cheese (or chevre), in that order. Place on a medium-hot barbecue grill and cook with the lid down until the cheese is melted. Or, place in a nonstick frying pan; cook for 2 minutes to crisp the tortilla, and then place the lid on until the cheeses melt.
Slice into wedges and serve immediately.