Open-Faced Panini with Goat Cheese, Roasted Peppers, and Spicy Olive Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For the best flavor, look for high-quality imported olives, available at gourmet markets or large supermarkets. Ingredients:
2 red bell peppers |
1/8 teaspoon salt |
6 (1-inch) slices italian bread |
1/4 cup minced pitted ripe olives (about 6) |
2 tablespoons minced pitted green olives (about 8) |
1 tablespoon minced fresh basil |
2 teaspoons grated lemon rind |
2 teaspoons fresh lemon juice |
1/8 teaspoon ground red pepper |
1 small garlic clove, minced |
3 tablespoons crumbled goat cheese |
Directions:
1. Prepare broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and cut into strips. Combine peppers and salt in a medium bowl; set aside.
3. Place bread on a baking sheet; broil 1 minute on each side or until toasted.
4. Combine ripe olives and the next 6 ingredients (through garlic) in a small bowl. Spoon about 1 tablespoon olive mixture onto each toast slice; top evenly with pepper strips, and sprinkle each serving with 1 1/2 teaspoons crumbled goat cheese. Cut each panino in half. Serve immediately.
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