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
- 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
- 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.