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Ingredients

• 2   large red bell peppers
• 2   large yellow bell peppers
• 10   cracked Sicilian green olives
• 6   oil-packed anchovy fillets, finely chopped
• 2 tablespoons  capers, drained
• 1 teaspoon  chopped rosemary
• 1 tablespoon  red wine vinegar
• 2 tablespoons  extra-virgin olive oil, plus more for drizzling
• 6   1-inch-thick slices of peasant bread
• 1   large garlic clove, peeled
• 1/2 pound  log soft goat cheese, cut into 12 rounds

Description

For Eataly's Seafood Dishes, Mario Batali Enlisted The Help Of Dave Pasternack, Chef-partner At His Outstanding Restaurant Esca. "This Gives Dave Another Place To Play With Fish," Batali Says. "Plus, I Don't Go To The Olympics Witho

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