First roast your pepper. There are two different ways to do this. You can place it over an open flame on a gas stove, turning until the entire outer skin is blackened. Or, you can rub with olive oil and place in a hot oven and roast until the skin is blistered. Either way, once it is roasted, let it cool, then peel off the outer skin by cleaning the roasted pepper under cold running water.
Place the roasted pepper meat into a food processor along with the olive oil, garlic, and lime juice. Turn on the food processor and blend until it is smooth and emulsified. At this point, you can add a little more oil if you want it to be fluffier. Be careful not to add too much oil. Add a splash of Balsamic vinegar, and salt and pepper to taste, and give it a final couple of pulses.
Carefully slice the cheese wheel evenly. Place layers of tomato slices, basil leaves, and the cheese, alternating on a plate. You can lay them out like a fan, or stack them so it is more of a tower presentation.
Drizzle the red pepper dressing around the plate. Finish it off with a drizzle of truffle oil or extra virgin olive oil.