Roasted Red Peppers With Anchovies And Tomatoes

• 2 big sweet red peppers (or 1 red and 1 yellow) or 4 medium peppers
• Olive oil
• 2 cloves garlic, thinly sliced
• 5 or 6 cherry or grape tomatoes, cut in half
• 4 anchovy fillets, each one cut into 3 or 4 bits
• 2 tablespoons salted capers, rinsed
• About 1/4 cup fresh goat cheese (chevre)
• 6 pitted black olives, coarsely chopped (optional)
• Freshly ground black pepper
• Chopped fresh basil leaves for garnish

1. Preheat the oven to 375F.
2. Cut the peppers in half the long way and remove the seeds and inner white membranes, but leave some of the stem to keep each half intact.
3. Lightly oil a baking dish in which all the halves will fit comfortably in one layer and set the peppers in the dish, skin-side down.
4. Now add to the inside of each half: a few thin slices of garlic; 2 or 3 cherry or grape tomato halves, cut-side down; 3 or 4 bits of anchovy fillet; and a half dozen or so capers.
5. Add a dab of the goat cheese and some of the chopped olives, if using, but dont get too carried away.
6. Remember, simpler is always better in the kitchen.
7. Now top each pepper half with 1 or 2 teaspoons olive oil and several grinds of black pepper.
8. No salt, because the anchovies and capers will take care of that.
9. Slide the dish into the oven and let the peppers roast for 40 to 50 minutes, until they are tender all the way through and the edges are brown.
10. Remove and serve immediately, or set aside and serve later at room temperature.
11. They make a great addition to a meze or buffet table, although theyre hard to eat standing up.
12. For an extra touch, sprinkle some chopped fresh basil over each half just before serving.

sweet red peppers, olive oil, garlic, grape tomatoes, anchovy, capers, fresh goat cheese, black olives, freshly ground black pepper, fresh basil

Taken from www.foodrepublic.com/recipes/roasted-red-peppers-with-anchovies-and-tomatoes-recipe/ (may not work)