Ingredients
Method
1.Grease 25cm x 30cm swiss roll pan; line with baking paper, extending paper 5cm over the edge of both long sides.
2.Using hands, combine mince, onion, garlic, egg, paste, basil and breadcrumbs in large bowl; press mixture into prepared pan, top with spinach leaves then prosciutto.
3.Place cherry tomatoes along one long side. Starting with this side, lift paper and roll, holding filling in place as you roll away from you, pressing roll gently but tightly around filling. Discard paper, wrap roll in foil; refrigerate 20 minutes. Preheat oven to hot.
4.Make tomato and mustard sauce. Combine ingredients in small saucepan; cook, stirring, until heated through.
5.Place roulade, still wrapped in foil, on oven tray; bake in hot oven 40 minutes. Unwrap roulade; bake on oven tray in hot oven about 15 minutes or until browned. Serve roulade, sliced, with tomato and mustard sauce, and accompanied by creamy polenta, if desired.
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