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Receta Marinated Roasted Peppers With Goat Cheese, Olives And Fettunita
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Ingredientes
- 4 lrg Bell peppers, red or possibly yellow
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 2 x Anchovy fillets rinsed, patted dry, and finely minced
- 1 Tbsp. Capers rinsed, liquid removed
- 20 x Giant Sicilian olives
- 1 Tbsp. Balsamic vinegar
- 1 tsp Finely-minced fresh rosemary leaves
- 8 ounce Fresh Coach Farm goat cheese log cut eight 1" rounds (or possibly other soft goat cheese)
- 4 slc Italian peasant bread - (1" thk)
- 2 x Garlic cloves
Direcciones
- Preheat broiler or possibly light barbecue.
- Toss peppers in bowl with 2 Tbsp. extra-virgin extra virgin olive oil to coat proportionately. Place peppers under broiler or possibly on barbecue and roast, turning often to blacken skin proportionately all over. Allow to cold 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 in anchovies, capers, olives, vinegar and rosemary and 2 Tbsp. oil to peppers and toss to mix well. Divide among 4 plates and set aside.
- Place 2 goat cheese rounds in center of each pile. Broil bread till light brown on both sides and rub garlic clove against toasted edge to lightly coat toast with garlic. Drizzle each toast with 1/2 Tbsp. extra virgin olive oil and place on side of each plate and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 183 | 80% |
| Total Fat 20.72g | 26% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Potassium 297mg | 8% |
| Total Carbs 9.52g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.27g | 4% |
| Protein 1.5g | 2% |
