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Anchovy and Roasted Pepper Salad With Goat Cheese

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“This is a recipe Mario Batali shared with "Food & Wine" magazine.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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