Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

Roast the peppers directly over a gas flame or under the broiler until charred all over; transfer to a rimmed baking sheet and let cool. Discard the skin, stems and seeds; cut the peppers into 1-inch-wide strips.

Step 2    

In a bowl, stir the olives, anchovies, capers, rosemary, vinegar and the 2 tablespoons of olive oil. Fold in the roasted-pepper strips.

Step 3    

Light a grill. Grill the bread over high heat until lightly charred and crisp, 30 seconds per side. Lightly rub each bread slice with the garlic clove and drizzle with olive oil.

Step 4    

Arrange the goat cheese rounds on a large plate and pile the grilled bread alongside. Serve with the anchovy-and-pepper salad.

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