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Bocconcini, Roast Kumera & Pesto Wrap
Ingredients:
400g peeled kumera, cut into 5mm slices
2 teaspoons olive oil
4 Lavash or similar flat wrap bread
1/3 cup Sandhurst Basil Pesto
50g rocket leaves
280g jar Sandhurst char-grilled capsicum, drained
250g baby bocconcini
Here's How:
- Preheat oven to 180°C.
- Place kumera and oil in a large, shallow baking pan and toss to coat. Spread out to a single layer. Bake 20 minutes or until tender. Let cool.
- Spread each Lavash with pesto, then top with remaining ingredients. Roll up firmly.
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Goats Cheese Canapés
