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Categories:
red peppers Cheddar cheese cheese fresh parsley light mayonnaise thyme dried basil salt fresh ground black pepper white bread butter paprika
Viewed: 47 - Published at: 3 years agoIngredients
- 370 ml roasted red peppers, jarred strips
- 2/3 cup old cheddar cheese, shredded
- 1/3 cup parmigiano-reggiano cheese, finely grated
- 4 tablespoons fresh parsley, finely chopped
- 3 tablespoons light mayonnaise, regular is OK too
- 3/4 teaspoon dried thyme, rubbed to enhance its flavour
- 3/4 teaspoon dried basil, rubbed to enhance its flavour
- 1/2 teaspoon salt, I prefer kosher
- 1/4 teaspoon fresh ground black pepper
- 12 slices white bread, thick sliced
- 1/4 cup butter, melted
- 1/2 teaspoon paprika
Method
- Mix butter and paprika together, set aside.
- Cut crusts off of bread. Roll with rolling pin to 1/8 inch thickness. Set aside.
- Drain and finely chop peppers.
- Combine peppers, cheeses, parsley, mayonaisse, thyme, basil and salt and pepper. Stir to combine. Set aside.
- Lay two sheets of plastic wrap on the counter, long enough to place all the bread slices on. Using a pastry brush, lightly brush with the butter/paprika mixture. Flip all the slices over and lightly brush again with the remaining mixture.
- Spread cheese and pepper mixture evenly on all slices. Leave a a 1/2 inch border at the side farthest away from you and no need to go to the very edges on the sides either.
- Start rolling slices away from you towards the empty border, use your fingers to push in any stray bits. Continue until all are rolled.
- Cut each roll in 1/2 and place seam side down on parchment lined baking sheet, cover with plastic wrap, in fridge for 2 hours to set up.
- Remove plastic wrap and bake in preheated oven at 350-375 for 20 min approximately or until they look crisp and golden. Oven temperatures vary and if you are cooking from frozen, be sure to add an extra 5 minute.
- Keep an eye on them, very easy to prepare and quick to disappear!
