Grilled Anchovies Serves 4 Ingredients Extra virgin olive oil Italian style breadcrumbs (see recipe) 1 cup Sicilian Green olives in brine 8 oz Fresh Goat cheese 2 Pickled cherry peppers 12 Marinated anchovies (sold by your fishmonger) 2 lemons Freshly ground black pepper 1 head Radicchio Sea SaltDirections Preheat a charcoal fire and heat the grill over it. Pit the Sicilian olives and remove the seeds from the pickled cherry peppers. Finely chop the olives and pickled cherry peppers. In a mixing bowl, combine the olives, peppers, extra virgin olive oil, zest and juice from the lemons. Season with salt and pepper. In a second mixing bowl or blender, combine goat cheese and olive oil. Mix until just smooth. Season with salt and pepper. Drizzle the skin side of the anchovies with olive oil and season with salt and pepper. Place anchovies skin side down only in the breadcrumbs then place on the grill. Grill for 1-2 minutes. Serve on 4 plates with a spread of goat cheese on the bottom. Plac1e anchovies on top of the goat cheese then top them with the olive tapenade. Garnish with fresh radicchio and extra virgin olive oil.