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
the seeds.
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
turn).
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.
When
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.
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