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 Facts
| Amount Per 1 Serving | |||
| Calories | 329.69 Kcal (1380 kJ) | ||
| Calories from fat | 195.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.76g | 33% | |
|---|---|---|---|
| Cholesterol | 43.08mg | 14% | |
| Sodium | 671.85mg | 28% | |
| Potassium | 167.24mg | 4% | |
| Total Carbs | 17.91g | 6% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 16.05g | 32% | |
| Vitamin C | 79.3mg | 132% | |
| Vitamin A | 2mg | 66% | |
| Iron | 36mg | 200% | |
| Calcium | 545.6mg | 55% | |
| Amount Per 100 g | |||
| Calories | 175.81 Kcal (736 kJ) | ||
| Calories from fat | 104.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 33% | |
|---|---|---|---|
| Cholesterol | 22.97mg | 14% | |
| Sodium | 358.27mg | 28% | |
| Potassium | 89.18mg | 4% | |
| Total Carbs | 9.55g | 6% | |
| Sugars | 2.73g | 20% | |
| Dietary Fiber | 2.23g | 17% | |
| Protein | 8.56g | 32% | |
| Vitamin C | 42.3mg | 132% | |
| Vitamin A | 1.1mg | 66% | |
| Iron | 19.2mg | 200% | |
| Calcium | 290.9mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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