Anchovy and Roasted Pepper Salad With Goat Cheese

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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