3 cups peeled, diced ripe tomatoes
3 roasted red peppers, peeled, seeded, cored and diced
3 cups 1/2 inch bread cubes, toasted or grilled (use plain or flavored baguette)
1/2-cup basil leaves
1/4 cup shaved fresh garlic
3 Tbsp. minced anchovy or anchovy paste
1/2 cup virgin olive oil
1/4 cup sherry wine vinegar
4-6 ounces Haystack Mountain Boulder Chèvre
salt and pepper to taste
Combine all ingredients in a large bowl. Let marinate for 10 minutes. Garnish with fresh herbs such as tarragon or chives and drizzle with olive oil. Toss and serve immediately.
