Goat’s cheese roulade on bruschetta

INGREDIENTS

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

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.

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.

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.

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.

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.

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.

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