Umami Recipes
Umami Recipes

Untested Recipes

Anchovy and Roasted Pepper Salad With Goat Cheese

6 servings

servings

25 minutes

total time

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.

Nutrition

Serving Size

-

Calories

298.2

Total Fat

17.5

Saturated Fat

8.8

Unsaturated Fat

-

Trans Fat

-

Cholesterol

33.3

Sodium

633.2

Total Carbohydrate

23.7

Dietary Fiber

2.5

Total Sugars

4.6

Protein

12.9

6 servings

servings

25 minutes

total time
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