Clean, wash and quarter the peppers. Peel garlic. Cut one clove into slices. Heat oil in a pan. Fry the garlic slices in it. Season with salt and pepper. Add paprika and fry for 2-3 minutes at medium heat. Take out
Mix cream cheese and yoghurt. Finely chop the olives and the remaining clove of garlic. Wash the rosemary, shake dry, pluck and chop finely
Stir olives, garlic and rosemary into the cheese cream. Season to taste with salt and pepper. Arrange the pepper boat and cream on a plate. Garnish with olives, parsley and rosemary if desired. Serve with grissini (dough sticks) or baguette
Spicy variation: Instead of double cream cream cheese you can also use a creamy sheep's cheese