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The makings of the
Grilled Courgette, Black Olive, Philly and Basil ‘Cannelloni’
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.
PRO TIP Can be made in advance and stored until serving.
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Nutritional Information
| Typical values | Per Serving |
|---|---|
| Energy | 176.0 kJ |
| Energy | 42.1 kcal |
| Fat | 2.6 g |
| Carb | 3.2 g |
| Protein | 1.1 g |
| Saturated fat | 1.4 g |
| Salt | 0.5 g |
| Dietary fibre | 0.5 g |
| Sugars | 0.5 g |
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Philadelphia Classics
Philadelphia is available nationwide
via all good wholesalers.
