Grilled courgette, black olive, Philly and basil ‘cannelloni’

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1. Blend the Philadelphia, basil and olives till smooth but not over worked, then place in the chiller for 30 mins minimum.
2. Thinly slice the courgettes lengthways so that the strips can easily bend. This is best done on a mandolin but can be done slowly with a knife.
3. Place the courgette slices on a hot chargrill until marked, then remove the slices from the heat and pat dry with a kitchen towel and season.
4. Evenly divide and place the cheese mix at the end of each of the courgette strip, then gently roll the strip around the cheese to form a cannelloni style shape. This can be secured with a cocktail stick as a canape or left as is if serving with a fork.