First make the dip.
Preheat the oven to 180ºC.
Cut a 2-cm slit in the
side of each pepper and push the whole garlic cloves through the slits
into the peppers.
Place on a baking sheet and bake for 35-45 minutes, or
until the peppers are soft and beginning to brown.
Remove from the
oven, place on a plate, cover, and allow to cool.
Tear open the peppers
and retrieve the garlic cloves.
Pull off the skins and cores and discard
Place the pepper flesh and garlic cloves in a blender and
add the remaining dip ingredients.
Process to a smooth paste (add a
little more olive oil or lemon juice if the blades are reluctant to
Decant into a bowl, swirl with a little extra olive oil and
sprinkle with a pinch of cumin.
Slice the cheese into 7-mm thick slices. Pat quite dry.
Rub a film of
olive oil over the slices and coat generously, on both sides, with
milled black pepper.
Heat the oil, about 2 Tbs, in a frying pan.
the oil is hot, a breadcrumb should fizzle vigorously in it, add the
cheese and fry, in two or three batches, until golden-brown and crisp.
This will take about a minute per side, depending on the heat of the pan.
For more of Scrumptious South Africa
's recipes click here