Grilled Courgette, Black Olive, Philadelphia and Basil “Cannelloni”

1 Medium Courgette (not too wide)
140g Philadelphia
15g Black Olives (chopped)
10 Basil Leaves
Black pepper

– Blend the Philadelphia, basil and olives until 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.

Allergen: Milk

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