Prosciutto, goat's cheese and capsicum parcels
110g soft goat's cheese
1/3 cup basil leaves, finely chopped
1/2 garlic clove, crushed
4 large, thin slices prosciutto, halved lengthways
1 chargrilled red capsicum, cut into strips
1 tablespoon olive oil
Salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine goat's cheese, basil and garlic in a bowl and season with pepper. Place prosciutto on a flat surface and sprinkle over goat's cheese mixture. Top with capsicum. Roll to enclose.
2. Heat oil in a non-stick frying pan on medium. Cook parcels for 2-3 minutes each side, until golden and crisp. Serve with salad.