Antipasto rolls recipe

Name: Antipasto rolls recipe
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 2 large zucchini, peeled into ribbons (you’ll need 40 ribbons of zucchini); 9.20 gm extra virgin olive oil; 62.50 ml roasted pepper strips; 1 green onion, thinly sliced; 20.00 ml finely chopped fresh flat-leaf parsley leaves; 82.50 ml baba ghanoush dip; 125.00 gm spreadable cream cheese; 20 pitted Sicilian olives

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Prep Time: 60 minutes

Cook Time: 20 minutes

Total: 80 minutes

Servings: 20

Author : Kim Coverdale & Claire Brookman

antipasto platter easy christmas nibbles

Ingredients

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2 large zucchini, peeled into ribbons (you’ll need 40 ribbons of zucchini)9.20 gm extra virgin olive oil62.50 ml roasted pepper strips1 green onion, thinly sliced20.00 ml finely chopped fresh flat-leaf parsley leaves82.50 ml baba ghanoush dip125.00 gm spreadable cream cheese20 pitted Sicilian olives

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Instructions

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Step 1

Place zucchini in a bowl. Add oil. Season with salt and pepper. Toss to coat. Heat a large frying pan over medium-high heat. Cook zucchini, in batches, for 1 to 2 minutes each side or until golden and just tender. Transfer to a board.

Step 2

Finely chop 2 tablespoons of pepper strips. Place chopped pepper, onion, parsley, baba ghanoush and cream cheese in a bowl. Season. Stir to combine.

Step 3

Place 1 piece of zucchini on a flat surface. Place a second piece, slightly overlapping, at 1 short end to form 1 long strip. Leaving a 5mm border at one short end, spread zucchini with 2 teaspoons of cheese mixture. Starting from opposite end to border, roll up to enclose filling. Place on a serving plate. Repeat with remaining zucchini and cheese mixture.

Step 4

Cut remaining pepper strips into 2cm pieces. Stuff olives with pepper pieces. Place an olive on the top of each roll. Secure with toothpicks. Serve.