ANCHOVY AND ROASTED PEPPER SALAD WITH GOAT CHEESE

Anchovy and Roasted Pepper Salad With Goat Cheese image

Provided by threeovens

Categories Peppers

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 298.2, Fat 17.5, SaturatedFat 8.8, Cholesterol 33.3, Sodium 633.2, Carbohydrate 23.7, Fiber 2.5, Sugar 4.6, Protein 12.9