Red Bell Pepper Compote with Greek Feta Cheese

Roast peppers and chilies in oven, skin, seed and quarter. Layer a layer of peppers in a dish, top with a layer of feta cheese. Season with half the garlic and chilies, then drizzle with a little olive oil. Add another layer of peppers and continue as described until all the ingredients are used up.

Leave to cool for 24 hours, then serve with warm bread and salads.

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