Anchovy And Roasted Pepper Salad With Goat Cheese Recipe

Name: Anchovy And Roasted Pepper Salad With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1691

kcal

Calories

176

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large red bell peppers, 2 large yellow bell peppers, 10 Sicilian olives, cracked, 6 anchovies packed in oil, minced, and more.

Yes, Anchovy And Roasted Pepper Salad With Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Anchovy And Roasted Pepper Salad With Goat Cheese

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