Fabulous sumptuous one mouthful stuffed zucchini canapes with cream cheese, roasted red peppers and fresh dill or basil, these little one mouthful morsels are gorgeous for your gluten free and vegetarian guests, make extra though, as everyone will want to eat these.
A pleasure to make and so simple, very Moorish too! These can be made up in advance and kept in the fridge, take them out to come up towards room temperature about an hour before serving.
INGREDIENTS
(makes 30)
2 large equally sized zucchinis
1 red pepper
1 spring onion finely chopped
1 small bunch dill
baby basil leaves
1 plastic lrg food bag
dash of ooil
First I like to roast the red pepper over a open gas flame if you can, if not a hot non-stick pan will do, char most of the skin of the red pepper until black, place in the food bag and seal, the heat will cause condensation and this will allow the skin to peel of easily. Once cooled peel the skin and de-seed, finely chop. The roasting of the pepper is going to add a great depth of flavour to your canapes.
With a potato peeler, peel wide slices of zucchini, when you get near the centre rotate the zucchini 90 degrees and repeat, you should be able to do this four times. Take the biggest slices and place on your griddle, as the zucchini is so thin you only have to griddle one side, once charred place on kitchen roll flat to cool.
Take your cream cheese, I like to use a slightly sour cream cheese, spread onto the zucchini, sprinkle over some of the spring onion and roasted red peppers, a little dill or basil and then from the thin end roll up tight, stand the roll up and decorate the top with more dill or basil. Serve immediately or keep in the fridge up to 1 hour or so before you want to serve them.
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