The topping and the bread can be prepared separately up to 6 hours in advance. However, don't top the bread any earlier than 30 minutes before serving as it may go soft.
ingredients
makes about 20
2 red capsicums
2 yellow capsicums
8 English spinach leaves
1 tablespoon chopped fresh flat-leaf parsley
1 small French bread stick
2 tablespoons olive oil
shaved Parmesan, to garnish
method
1. Cut each pepper in half 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. Peel.
2. Remove the stalks from the spinach and put the leaves in a bowl. Cover with boiling water and set aside for a couple of minutes until the leaves have wilted. Drain and cool. Squeeze out the excess water and spread the leaves out. Pat dry with paper towels.
3. Place two sheets of overlapping plastic wrap on a flat surface. Flatten out the Capsicum to form a rectangle, overlapping the ends. Lay the spinach leaves over the Capsicum to make a second layer. Place the flattened yellow Capsicum on top to make a third layer, making sure there are no gaps, and overlapping the ends. Sprinkle with the parsley. Using the plastic wrap to assist, roll up the Capsicum tightly lengthways, sealing the ends. Wrap tightly in foil, twist the ends firmly and chill for 3 hours.
4. Preheat the oven to moderately hot 200°C (400°F). Cut the bread stick into 1/2 inch slices. Place on a baking tray, lightly brush with olive oil, sprinkle with salt and bake for 5 - 10 minutes, until golden.
5. Remove the plastic wrap, cut the roulade into 5/8 inch thick slices and place on the crostini. Drizzle with oil. Garnish with Parmesan.
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