Have you ever craved a scroll but the thought of dealing with or making pastry just turns you cringe? Or do you salivate at the thought of crusty hot sourdough bread with a serving of roast vegetables and pesto? I have just the recipe for you! This savoury scroll is packed with a range of antipasto veggies including roast capsicum, tomato and olives, is smothered in an aromatic avocado basil pesto and beautifully complemented by a crusty and soft sourdough bread.
It is perfect for a summery picnic or a chilly Winter’s lunch, accompanied by a green salad or roast veggies. The recipe is vegan and refined sugar free. While assembling the scroll is a little fiddly, it’s mostly an easy recipe to create!
This is the last of my recipes in my Sourdough series with Bakers Delight. Their Wholemeal Sourdough Vienna is delicious in itself and most people would enjoy it as toast or with hearty soups. However, I think their Sourdough best complements ingredients such as avocado, pesto and basil, which I used in this recipe!
I hope my recipes have encouraged you to be more creative with your bread, and that you are more inspired to use it in light lunches, hearty dinners and unusual desserts.
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Bakers Delight. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Antipasto savoury sourdough scroll
Ingredients
- 1 red capsicum, cut into long strips 4cm wide
- 2 tomatoes, halved then sliced
- 3/4 cup pine nuts
- 1 cup basil, loosely packed
- 1 medium sized avocado
- 1 tsp Himalayan pink salt
- 1/4 cup olives, pitted and sliced in half lengthways
- 1 loaf Bakers Delight Wholemeal or Regular Sourdough Vienna
- 3 tablespoons olive oil
Instructions
- Preheat oven to 180C.
- Arrange your capsicum and tomatoes on a lined baking tray and bake for 20 minutes or until they are soft enough to be rolled.
- Meanwhile, dry roast your pine nuts in a saucepan over medium heat until aromatic.
- Add 1/2 cup pine nuts (reserving 1/4 cup pine nuts for decoration), basil, avocado and salt in a small food processor and process until it forms a puree. Set aside.
- Using a bread knife, trim the crusts of your Sourdough bread so your loaf looks like a crustless rectangular loaf. Cut the bread into 4x1cm wide strips which can be rolled into a big scroll.
- Thickly spread the avocado pesto on one side of each bread strip.
- To arrange the scroll, place strips of capsicum, tomato and olives on one strip of bread and carefully roll into a scroll. Place the small scroll the middle of a pie pan .
- Carefully arrange strips of veggies and olives on the outside of the small scroll. Roll another slice of bread around the small scroll/vegetables and continue until all of the vegetables and bread have been used up or the pie pan is full.
- Brush olive oil on the top of the scroll and sprinkle with the rest of the pine nuts. Bake scroll for 15 minutes or until edges are golden brown.
- Enjoy immediately or store in an airtight container in the fridge for up to 5 days. Reheat leftovers in the oven until crispy then serve.
Deborah
July 15, 2018 at 11:08 pmHi,
What a beautiful presentation. I would love to make this for my neice’s birthday party which is 6 days a way. Sorry for so many questions.
I don’t have bakers delight bread in my area. Could you please recommend a vegan bread recipe that would work here? Does the bread need to be a specific texture? Is it better to use day old bread?
Could I please double check the dimensions of the bread strips? Is it 4 by 1 inches or cm? Also, any advice for cutting the strips evenly?
How thick to you slice your tomatoes before they are roasted?
Will the strips hold together when cutting it especially if its where the bread was joined?
Thank you
Anthea
July 18, 2018 at 9:18 pmThanks Deborah!
I’m not familiar with bread overseas, but any fresh sourdough loaf would be ideal! If you can’t find sourdough, plain wholemeal will work too! The bread only needs to be soft enough to be rolled, but most breads except pumpernickel will do that!
The bread strips are meant to be 4x1cm. I first cut the bread into a rectangular long and sliced it into 4cm strips then 1cm strips. Use a good quality bread knife and be gentle on the bread!
I sliced the tomatoes at the same width that I cut the capsicum (about 4-5cm wide as that’s the same thickness as the bread). Of course the vegetables will decrease in size after you cook them.
Yes, the bread will mostly hold together after you bake it as the bread will be toasted and keep in shape. The avocado spread will also help keep it in place.
I hope that helps!