Anchovy And Roasted Pepper Salad With Goat Cheese

• 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.

red bell peppers, yellow bell peppers, olives, anchovies, capers, fresh rosemary, red wine vinegar, extra virgin olive oil, bread, garlic, goat cheese, extra virgin olive oil

Taken from www.food.com/recipe/anchovy-and-roasted-pepper-salad-with-goat-cheese-437941 (may not work)