Cannelloni appetizer

Wash the pepper, seed it and cut it in very small dice. Put the bacon in a pan, add the diced peppers and cook until the bacon is golden brown. Add the drained red kidney beans, pepper, stir and cook for 5 minutes. Cover the piquillo peppers and thinly slice them, then add them to the bacon / vegetable mixture off the heat

Cook the cannelloni in a large pot of boiling salted and oiled water the time indicated on the package for just cooking "al dente". Collect them with a slotted spoon and drain them on a cloth

Cut slices of bread into four, cut cannelloni into four and put them upright on each mini slice of bread. Fill them with bacon and vegetable mixture, add half a teaspoon of crème fraîche on top and slide under the grill for a few seconds. Serve immediately the oven exit.