|Black olives, chopped||15g|
|Medium courgette (not too wide)||1|
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- Blend the Philadelphia, basil and olives till smooth but not over worked, then place in the chiller for 30 mins minimum.
- 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.
- 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.
- 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.