Roast capsicum on a foil lined baking tray at 200°C for 20 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Primero Extra Virgin Olive Oil until well coated and season. Meanwhile, boil potatoes and garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with Moro Primero Extra Virgin Olive Oil and season with salt to taste. Spread each baguette slice with warm garlic potato, top with roast capsicum, a ‘roll’ of prosciutto and a green olive, securing everything together with a skewer. Drizzle with a little extra olive oil and sprinkle with pepper. Serve as a pre-dinner or late night snack with drinks.