1 large red pepper (capsicum)
2 oz. cheddar cheese, grated
1 oz. parmesan cheese, grated
2 Tbsp. mayonnaise
2 Tbsp. finely chopped fresh parsley
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
2 drops Tabasco sauce
10 slices fresh bread
1 ½ oz. butter, melted
paprika
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Halve the red pepper and remove the seeds and membrane. Cook skin side up under a hot grill until the skin is black and blistered. Place in a plastic bag and leave to cool, then peel. Finely chop the flesh and combine in a bowl with the cheddar, parmesan, mayonnaise, herbs, Tabasco and salt and pepper to taste. Cut the crust form the bread, flatten the slices with a rolling pin and brush both sides with melted butter.
Spread the pepper mixture on each slice, leaving a ½ inch border. Roll up and secure with toothpicks. Cover and refrigerate for at least 2 hours.
Preheat the over to 350o. Cut each roll in half secure with a toothpick. Bake on a baking tray for about 10-12 minutes, or until the rolls are crisp and pale golden. Sprinkle with paprika. Serve warm.
Makes 20 rolls.
Pepper Rolls
01
Jan
