Anchovy and Roasted Pepper Salad With Goat Cheese
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
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
directions
- 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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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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