Rinse peppers, cut in half, remove stem end, seeds and dividers. Halve peppers lengthwise and place on a baking sheet with skin side up. Roast under heated broiler or possibly in oven heated to highest setting until bell pepper skin blisters black. Place peppers in a freezer bag form and seal. After ten min, take out and remove skin. Drain pods in a stainless colander for one night. Dry with kitchen paper. Spread a savarin or possibly a puffer pan (26 cm) lined with cling film with the bell pepper pieces.
For the cream: Peel and finely dice the shallots. Sauté together with the plucked thyme leaves in the melted fat until soft and cool a little. Cut basil leaves into strips. Grind the crumbled feta cheese with the hand blender. Add shallots, thyme, basil, curd, mixture and olive oil and fold in. Season with pepper.
Pour the cream on top of the bell pepper pieces and spread evenly in the dish. Set in the refrigerator for at least two hours. Turn out onto a platter and remove the foil. Place the black olives in the center of the cream cheese.
Nutritional values: per unit about 240 calories, 19 g fat.
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