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Open-Faced Panini with Goat Cheese, Roasted Peppers, and Spicy Olive Topping

Yield 6 servings (serving size: 2 panini)
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

Nutrition Information

  • calories 126
  • caloriesfromfat 31 %
  • fat 4.4 g
  • satfat 1.1 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 4 g
  • carbohydrate 18.1 g
  • fiber 1.8 g
  • cholesterol 4 mg
  • iron 1.1 mg
  • sodium 420 mg
  • calcium 60 mg

How to Make It

  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.