Peperonata with Bubbling Goats Cheese

Heat 4 TBS of chilli infused oil in a frying pan. Thinly slice 2 red peppers and 2 yellow peppers and place in the pan with 2 teaspoons of cumin seeds. Fry over a high heat for 2-3 mins then season , reduce the heat and stir in 1 large crushed garlic clove. Cook for another 10mins stirring occasionally until the peppers have caramelized around the edges. Remove from the heat and leave to cool a little. Cut a thin slice of goats cheese or mozzarella and cut a ciabetta in half and to the size you want - spoon on the peppers and then the cheese and grill , sprinkle with chopped basil.

serves 4 but can be adjusted for less