Capsicum and mozzarella roulade
August 2, 2023
Capsicum and mozzarella roulade is a flavourful and colourful appetiser made by rolling roasted capsicums (bell peppers) around a filling of fresh mozzarella cheese, basil leaves, and pine nuts. The roulade is chilled in the refrigerator to firm up, then sliced into rounds, serving as a delicious and visually stunning addition to any meal or gathering.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Step 1
Preheat your oven to 200°C. Line a baking tray with baking paper.
Step 2
Cut the capsicums in half, remove the seeds and place them on the baking tray, cut side up.
Step 3
Roast the capsicums in the preheated oven for 20-25 minutes or until the skin is slightly charred and the flesh is soft.
Step 4
Remove the capsicums from the oven and let them cool for a few minutes. Then, peel off the skin and discard it.
Step 5
Lay out a large piece of plastic wrap on a work surface. Arrange the capsicum halves on the plastic wrap, overlapping slightly.
Step 6
Tear the mozzarella cheese into small pieces and scatter them over the capsicums.
Step 7
Sprinkle the basil leaves and pine nuts over the mozzarella.
Step 8
Drizzle the olive oil over the filling and season with salt and pepper.
Step 9
Using the plastic wrap to help you, tightly roll up the capsicums into a log shape. Twist the ends of the plastic wrap to secure the roll.
Step 10
Chill the roulade in the refrigerator for at least 1 hour to firm up.
Step 11
When ready to serve, remove the plastic wrap and slice the roulade into rounds. Serve with a drizzle of extra virgin olive oil, if desired.
