How to cook
Bake the chili peppers on a grill, put them in a plastic bag, in order to peel them easier. Once it cools, peel and chop them very finely.
Bake the garlic head, without peeling it ahead of time. Peel the cloves, then mash in a mortar and pestle with a little salt.
In a suitable bowl, mix the cream cheese, mince, olive oil, chili peppers and garlic. Beat well with a fork until the mixture becomes homogenized.
Add the sweet paprika and stir again.
Distribute the antipasto into plates, garnish with fresh dill, parsley or other spices of choice. Be sure to serve with grape brandy.
Bon appetit and cheers!