2 3/4 lb red peppers
1 1/2 lb ripe tomatoes
1 clove garlic
2 tsp olive oil
7 oz Serena cheese (or other soft pungent creamy cheese such as brie)
2 tsp light cream
7 oz air-cured beef (cecina) or Jamón Serrano
Bake the peppers and tomatoes in the oven. When soft, remove from the oven, peel and seed and cut into strips.
Crush the garlic together with the cumin seeds, oil and vinegar to make a dressing and pour over the peppers and tomatoes.
Make the cheese sauce by heating the cream and stirring the cheese into it until melted.
To serve, place a ring mold on the dishes, and fill with the pepper and tomato mixture. Lift off the mold. Preferably using an electric slicer, slice the cecina and arrange thin slices around the edge of the dish. Pour cheese sauce over the top of the peppers.
Recipe courtesy of Spain GourmeTour magazine.