Recipe

Antipasti on a stick

Jul 31, 2009 2:00pm
  • 1 hr 10 mins cooking
  • Makes 36 Item
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Ingredients

Antipasti on a stick
  • 6 red capsicums
  • 200 gram ricotta
  • 50 gram rocket leaves, trimmed, shredded finely
  • 2 drained anchovy fillets, chopped finely
  • 50 gram marinated artichoke hearts, chopped finely
  • 1/2 teaspoon dried chilli flakes
  • 36 anchovy-stuffed large green olives (300g)

Method

Antipasti on a stick
  • 1
    Cut capsicums into sixths lengthways; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, cool to room temperature.
  • 2
    Combine ricotta, rocket, anchovy, artichoke and chilli in medium bowl. Place capsicum pieces flat on board; place rounded teaspoons of the ricotta mixture in centre of each capsicum piece then roll pieces tightly to enclose filling.
  • 3
    Thread 1 capsicum roll and one olive onto each skewer.

Notes

We used anchovy-stuffed olives, but any variety of large green stuffed olives can be substituted.

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