ingredients
makes about 40
1 red capsicum
1 green capsicum
1 yellow capsicum
1/2 cup cream cheese, softened
1/4 cup Parmesan, grated
2 scallions, finely chopped
1/4 cup chopped fresh oregano
1 tablespoon bottled capers, drained and chopped
1 tablespoon pine nuts, chopped
12 thin slices prosciutto
method
1. Cut the peppers into quarters and remove the seeds and membrane. Cook, skin-side-up, under a hot grill until the skin blackens and blisters. Place in a plastic bag until cool, then peel.
2. Mix together the cream cheese, Parmesan, scallion, oregano, capers and pine nuts.
3. Place the pepper pieces on the prosciutto slices and trim the prosciutto to the same size. Remove the pepper and spread some cheese mixture on the prosciutto. Top with the pepper and spread with a little more cheese mixture. Roll up tightly from the short end. Cover and refrigerate for 1 hour, or until firm.
4. Slice into 1/2 inch rounds and serve on toothpicks.
