GLUTEN-FREE OLIVE, WHITE ANCHOVY AND ROASTED RED CAPSICUM PINWHEELS
They might be one-mouthful bites but these Olive, White Anchovy and Red Capsicum Pinwheels certainly pack a moreish punch.
There’s nothing complicated about assembling the pinwheels, just make sure you source the best produce and find the prettiest cocktail skewers.
Caren
OLIVE, WHITE ANCHOVY AND ROASTED RED CAPSICUM PINWHEELS
The recipe is easily multiplied to suit your numbers.
Per pinwheel:
1 pitted Sicilian olive
1 white anchovy fillet (we use Ortiz 80gm packets of marinated white anchovies containing
18 fillets)
1 12cm x 1cm strip of roasted red capsicum, skin removed, either from a large oven roasted capsicum or a store bought reputable brand
1 cocktail skewer
Pat dry the olives, anchovies and capsicum strips with paper towel.
Working flat on a cutting board, take an olive and wrap an anchovy tightly around it. Then wrap a capsicum strip around the anchovy, making sure the ends overlap as this will keep the pinwheel tight and well formed.
Keeping the pinwheel flat on the board, pierce the skewer through the overlapping capsicum section and through the centre and out to the other side.
Can be made a few hours ahead of time. Refrigerate until required.