Anchovy and Roasted Pepper Salad With Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a recipe Mario Batali shared with Food & Wine magazine. 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:
1. Roast peppers, either directly over a gas burner, or under the broiler, until charred; let cool to touch.
2. Discard skins, stems, and seeds.
3. Slice into 1 inch wide strips; set aside.
4. In a bowl, stir together olives, anchovies, capers, rosemary, vinegar and 2 tablespoons oil; stir in pepper strips.
5. Lightly grill bread to toast (or use the broiler), about 30 seconds per side.
6. Drizzle toast with olive oil, top with a couple of goat cheese rounds and serve with the salad.
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