Recipe: Marinated Roasted Peppers With Goat Cheese, Olives and Fettunita [edit]
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[edit] Ingredients
4 |
lrg Bell peppers, red or yellow |
6 |
tablespoons Extra-virgin olive oil |
2 |
Anchovy fillets rinsed, patted dry, |
|
and finely chopped |
1 |
tablespoon Capers rinsed, drained |
20 |
Giant Sicilian olives |
1 |
tablespoon Balsamic vinegar |
1 |
teaspoon Finely-chopped fresh rosemary leaves |
8 |
ounces Fresh Coach Farm goat cheese log cut eight 1" rounds |
|
(or other soft goat cheese) |
4 |
slc Italian peasant bread - (1" thk) |
2 |
[edit] Preparation
Step 1 |
|
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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