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 cracked Sicilian green olives; 6 oil-packed anchovy fillets, finely chopped; 2 tablespoons capers, drained; 1 teaspoon chopped rosemary; 1 tablespoon red wine vinegar; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Six 1-inch-thick slices of peasant bread; 1 large garlic clove, peeled; 1/2 pound log soft goat cheese, cut into 12 rounds

Servings: persons

2 large red bell peppers
2 large yellow bell peppers
10 cracked Sicilian green olives
6 oil-packed anchovy fillets, finely chopped
2 tablespoons capers, drained
1 teaspoon chopped rosemary
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
Six 1-inch-thick slices of peasant bread
1 large garlic clove, peeled
1/2 pound log soft goat cheese, cut into 12 rounds

1
Roast the peppers directly over a gas flame or under the broiler until charred all over; transfer to a rimmed baking sheet and let cool.
2
Discard the skin, stems and seeds; cut the peppers into 1-inch-wide strips.
3
In a bowl, stir the olives, anchovies, capers, rosemary, vinegar and the 2 tablespoons of olive oil.
4
Fold in the roasted-pepper strips.
5
Light a grill.
6
Grill the bread over high heat until lightly charred and crisp, 30 seconds per side.
7
Lightly rub each bread slice with the garlic clove and drizzle with olive oil.
8
Arrange the goat cheese rounds on a large plate and pile the grilled bread alongside.
9
Serve with the anchovy-and-pepper 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 11 ingredients. The key ingredients include: 2 large red bell peppers, 2 large yellow bell peppers, 10 cracked Sicilian green olives, 6 oil-packed anchovy fillets, finely chopped, 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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