Anchovy And Roasted Pepper Salad With Goat Cheese - cooking recipe

Ingredients
    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
Preparation
    Roast peppers, either directly over a gas burner, or under the broiler, until charred; let cool to touch.
    Discard skins, stems, and seeds.
    Slice into 1 inch wide strips; set aside.
    In a bowl, stir together olives, anchovies, capers, rosemary, vinegar and 2 tablespoons oil; stir in pepper strips.
    Lightly grill bread to toast (or use the broiler), about 30 seconds per side.
    Drizzle toast with olive oil, top with a couple of goat cheese rounds and serve with the salad.

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