Roasted Red Peppers With Anchovies, Garlic, And Goat Cheese

• 2 red bell peppers, cored, seeded, and cut lengthwise into eighths
• 16 anchovy fillets, packed in oil
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, peeled and sliced lengthwise as thinly as possible
• 4 ounces creamy fresh goat cheese, chilled
• A handful baby arugula, chopped

1. Heat oven to 350u0b0 F.
2. Place peppers skin side-down in a baking dish. I like to snuggle them up nice and tight. Place one anchovy fillet in the belly of each red pepper slice. Evenly distribute the butter, olive oil, and garlic between the slices.
3. Cover with tin foil. Roast until peppers are starting to soften (about 25 minutes). Agitate the pan a bit to make sure all the slices are evenly coated with oil and not sticking to the bottom of the pan. Remove tin foil and cook for another 15 minutes or so until everything starts to brown. You want the peppers tender but not falling apart. This can take anywhere from 40 minutes to an hour. Just be vigilant and don't let anything burn. It's fine to turn down the temp or place the tin foil back on.
4. Slice chilled goat cheese into about 8 discs. If they fall apart, just pat them back together like clay. Place on top of cooked peppers. Bake until goat cheese is warm all the way through, about 5 minutes. Cool for 5 minutes. Garnish with chopped arugula. Serve on grilled bread.

red bell peppers, anchovy, unsalted butter, extravirgin olive oil, garlic, goat cheese, handful baby arugula

Taken from food52.com/recipes/31614-roasted-red-peppers-with-anchovies-garlic-and-goat-cheese (may not work)