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Swiss Rolls

Any leftover paste of sun-dried tomatoes and nondairy Parmesan or red pepper and nondairy Parmesan can be used.

For the spread:
4 cloves garlic
1/2 cup olives, pitted
1 Tbsp. olive oil
1 Tbsp. nondairy Parmesan, grated
Salt, to taste


For the rolls:
4-5 slices stale bread
1 Tbsp. olive oil

• Put all the ingredients for the spread in a mortar and crush them into a fine paste with the pestle.
• Cut the sides of the bread and roll each slice with a rolling pin. Spread the paste evenly over a slice and roll it tightly. With a bread knife, cut the roll into • 1/2-inch circles. Prepare all the rolls in the same way.
• Toss the circles in olive oil and bake them in a pre-heated oven at 375ºF for about 5 minutes.
• Turn the circles and bake them for another 5 minutes until crispy.
• Serve as starters.

Makes 4 servings