Maltese peppered cheeselets in oil (Ġbejniet tal-bżar)

1. Pat the ġbejniet cheeselets (at least 2-3 days old and slightly dried) dry with kitchen paper.

2. Spread the coarsely crushed pepper on a plate and roll the cheeselets in it thoroughly on all sides so they're covered in a thick peppery crust.

3. Layer the cheeses in a clean jar with the halved garlic cloves and cover with olive oil (the amount given is the oil actually eaten).

4. Seal and leave in the fridge for at least 1 day and up to 1 week; take out 30 minutes before serving so the oil liquefies.

5. Meanwhile toast the bread slices and slice the tomatoes.

6. Serve the cheeselets halved, with olives, tomatoes and toasted bread, as a typical Maltese platter.

Tip: You can also use aged cheeselets instead of fresh – if you can't find them, small round goat's cheeses also take well to peppering and oil-curing.