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

Open-Faced Panini with Goat Cheese, Roasted Peppers, and Spicy Olive Topping Recipe
For the best flavor, look for high-quality imported olives, available at gourmet markets or large supermarkets.


6 servings (serving size: 2 panini)

Recipe from

Cooking Light

Nutritional 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


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


Prepare broiler.

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.

Place bread on a baking sheet; broil 1 minute on each side or until toasted.

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.

Micol Negrin,

Cooking Light

July 2006
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