Open-Faced Panini With Goat Cheese, Roasted Peppers, And Spicy Olive Topping

• 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

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.

red bell peppers, salt, italian bread, olives, green olives, fresh basil, lemon rind, lemon juice, ground red pepper, garlic, goat cheese

Taken from www.myrecipes.com/recipe/open-faced-panini-with-goat-cheese-roasted-peppers-spicy-olive-topping (may not work)