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

For the best flavor, look for high-quality imported olives, available at gourmet markets or large supermarkets.

Cooking Light JULY 2006

  • Yield: 6 servings (serving size: 2 panini)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 31%
  • Fat: 4.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 4g
  • Carbohydrate: 18.1g
  • Fiber: 1.8g
  • Cholesterol: 4mg
  • Iron: 1.1mg
  • Sodium: 420mg
  • Calcium: 60mg
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Open-Faced Panini with Goat Cheese, Roasted Peppers, and Spicy Olive Topping Recipe

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