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. ---------------------------------------------------------------------------
Nutrition
Ingredients
