Anchovy And Roasted Pepper Salad With Goat Cheese

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 large red bell peppers
• 2 large yellow bell peppers
• 10 sicilian olives, cracked
• 6 anchovies packed in oil, minced
• 2 tablespoons capers, drained
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 6 slices thick bread (peasant)
• 1 large garlic clove, peeled
• 1/2 lb goat cheese, sliced into 12 rounds
• extra virgin olive oil, for drizzling

Recipe

• 1 roast peppers, either directly over a gas burner, or under the broiler, until charred; let cool to touch.
• 2 discard skins, stems, and seeds.
• 3 slice into 1 inch wide strips; set aside.
• 4 in a bowl, stir together olives, anchovies, capers, rosemary, vinegar and 2 tablespoons oil; stir in pepper strips.
• 5 lightly grill bread to toast (or use the broiler), about 30 seconds per side.
• 6 drizzle toast with olive oil, top with a couple of goat cheese rounds and serve with the salad.