Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light July 2006


Recipe Summary

6 servings (serving size: 2 panini)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

126 calories; calories from fat 31%; fat 4.4g; saturated fat 1.1g; mono fat 1.5g; poly fat 0.8g; protein 4g; carbohydrates 18.1g; fiber 1.8g; cholesterol 4mg; iron 1.1mg; sodium 420mg; calcium 60mg.