Antipasti on a stick

Ingredients

6 medium red capsicums (1.2kgs)
200g ricotta
50g rocket leaves, trimmed, shredded finely
2 drained anchovy fillets, chopped finely
50g marinated artichoke hearts, chopped finely
1/2 teaspoon dried chilli flakes
36 anchovy-stuffed large green olives(300g) 

Preparation time: 40 minutes
Cooking time: 30 minutes

Makes 36

Method

Cut Capsicums into sixths lengthways; discard seeds and membranes.

Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens.

Cover capsicum pieces with pastic or paper for 5 minutes; peel away skin, cool to room temperature.

Combine ricotta, rocket, anchovy, artichoke,and chilli in medium bowl.

Place capsicum pieces flat on board; place rounded teaspoons of the ricotta mixture in centre of each capsicum piece then roll pieces tightly to enclose filling.

Thread 1 capsicum roll and one olive onto each skewer.