2 rashers bacon, finely chopped
2 stuffed olives
1 tbs canned capsicum
3 spring onions, chopped
14 slices of bread
1 cup tasty cheese, grated
2 tbs mayonnaise
1 tbs chopped parsley
1/4 tsp curry
30g melted butter
Method: Cook bacon until crisp then drain. Mix bacon, cheese, olives, mayonnaise, capsicum, parsley, onions and curry. Mix well. Remove crusts from bread. Flatten bread with rolling pin. Spread mixture on bread and roll up and secure with a toothpick. Cut bread in half. Brush with butter. Bake in oven at 180° for 10 minutes. Serve hot.
To freeze: Pack in airtight container for up to two months.
To reheat, place on greased tray and bake in slow oven for 20 minutes.
Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.9