Preheat oven to 200 C/400 F

Halve and clean the peppers, roast them in the oven cut side down until they are black and blistered (approx. 40 min).

Transfer peppers to a bowl, cover with plastic and let cool.

Once they are cool enough to handle, take off the skins, then finely mix the peppers with an immersion blender, separated by colors with a few drops of olive oil, some salt and pepper and 1 minced garlic clove each.

Chill both mixes.

Mix the goat cheese with the cream and the basil leaves to a creamy consistency. Leave to chill.

Very carefully layer the different mixtures into a shotglass, taking care that the cheese mix goes on top as it has a different density to the pepper creams which are thicker and can « hold » the cream mixture.