ingredients
makes 20
1 large capsicum
5/8 cup Cheddar, grated
1/3 cup Parmesan, grated
2 tablespoons whole egg mayonnaise
2 tablespoons finely chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
2 drops Tabasco sauce
10 slices fresh bread
3 tablespoons butter, melted
paprika
method
1. 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 crusts from the bread, flatten the slices well with a rolling pin and brush both sides with melted butter.
2. Spread the pepper mixture on each slice, leaving a 1/2 inch border. Roll up and secure with toothpicks. Cover and refrigerate for at least 2 hours.
3. Preheat the oven to moderate 180°C (350°F). Cut each roll in half and 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. NOTE: The rolls can be served like mini rolled pizzas with different fillings.
Brush bread slices with oil, then spread with tomato paste. Sprinkle with sliced olives, sun-dried tomatoes, grated Parmesan and chopped anchovies, mushrooms or other favourite fillings.
