Goat’s cheese roulade on bruschetta

Goat’s cheese roulade on bruschetta

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 red capsicum
80ml olive oil
1 baguette, cut into 1.5 cm thick slices
450g eggplant, cut into 5 mm thick slices
100g goat’s cheese
100g cream cheese
1/2 cup basil leaves
extra-virgin olive oil, for drizzling
fresh basil leaves, for garnish

Method

  1. Preheat the oven to 180°C. Place the capsicum on a baking tray and roast for 20 minutes or until the skin has blackened. Transfer to a bowl, cover with plastic wrap and leave for 10 minutes. Remove the skin and seeds. Cut into 4 strips lengthways and set aside.
  2. Meanwhile, lightly brush both sides of the baguette slices with 1½ tablespoons of the olive oil. Place on baking trays and bake for 10 minutes or until lightly golden, turning once. Set aside.
  3. Preheat a barbecue or char-grill pan to medium–high. Brush both sides of the eggplant slices with the remaining olive oil and cook for 2 minutes on each side or until softened and charred. Leave to cool.
  4. Place a large piece of aluminium foil on a surface. Arrange the eggplant, slightly overlapping so there are no gaps, in a 20 cm x 26 cm rectangle.
  5. Place the goat’s cheese and cream cheese in a bowl and beat together until smooth. Spread over the eggplant, scatter over the basil and arrange the capsicum along the centre lengthways. Using the foil as a guide, carefully roll up along the longest side, enclosing the filling, and twist the ends to secure tightly. Refrigerate for 2 hours.
  6. To serve, cut the roulade into thin slices using a sharp knife. Place a slice on a toasted baguette slice, drizzle with the extra-virgin olive oil and garnish with basil leaves.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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