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
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter