Marinated Roasted Peppers with Goat Cheese, Olives and Fettunita



4 servings



4 lg. bell peppers (red or
6 tbsp. extra-virgin olive oil
2 anchovy fillets, rinsed, patted dry, and finely chopped
1 tbsp. capers, rinsed and drained
20 giant Sicilian olives
1 tbsp. balsamic vinegar
1 tsp. finely chopped fresh rosemary leaves
8 oz. Fresh Coach Farm goat cheese log, cut eight 1-inch rounds
4 slices Italian peasant bread (1-inch thick)
2 cloves garlic


Preheat broiler or light barbecue. Toss peppers in bowl with 2 tablespoons extra-virgin olive oil to coat evenly. Place peppers under broiler or on barbecue and roast, turning often to blacken skin evenly all over. Allow to cool and then peel under running water, rubbing skins gently to remove all charred bits. Remove seeds and stems, cut into 1-inch strips and place in a mixing bowl. Add anchovies, capers, olives, vinegar and rosemary and 2 tablespoons oil to peppers and toss to mix well. Divide among 4 plates and set aside. Place 2 goat cheese rounds in center of each pile. Broil bread until light brown on both sides and rub garlic clove against toasted edge to lightly coat toast with garlic. Drizzle each toast with 1/2 tablespoon olive oil and place on side of each plate and serve.

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