Anchovy and Roasted Pepper Salad With Goat Cheese

• servings: 6 servings
• total time: 25 minutes

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

• Calories: 298.2
• Total Fat: 17.5
• Saturated Fat: 8.8
• Cholesterol: 33.3
• Sodium: 633.2
• Total Carbohydrate: 23.7
• Dietary Fiber: 2.5
• Total Sugars: 4.6
• Protein: 12.9