Goat Cheese and Roasted Pepper Panini

Ingredients: 5 1/2 ounces goat cheese, softened at room temperature, 3 green onions, trimmed of half of the green tops, finely chopped, 1 tablespoon chopped Italian pasley, 1 tablespoon chopped basil, 1 small garlic clove, peeled and finely chopped, Salt and freshly ground black pepper, 2 ripe red bell peppers, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons capers, Small pinch hot red pepper flakes, and 4 michette, or round rolls, about 5 inches in diameter.

Tart goat cheese, aromatic herbs, and roasted sweet peppers are an irresistible tast combination. The chalk white goat cheese flecked with green herbs contrasts beautifully with the bright red peppers.

If time permits, roast and marinate the peppers a few hours before using. These luscious peppers are also delicious served alongside panini.

Place the goat cheese in a bowl and combine with the green onions, herbs and garlic. Season with salt and pepper. Set aside. You can prepare cheese mixture several hours in advance. Refrigerate, then bring to room temperature before using.

Roast the peppers Remove the blackened skin, core, seeds, and membranes. Cut into thick strips. Place on plate and toss in olive oil, lemon juice, capers, and hot red pepper flakes. Season with salt and pepper.

Split the rolls in half. Spread the goat cheese on the bottom half of the rolls. Top with strips of roasted peppers and capers. Drizzle the remaining juices over the inside of the top half of the rolls. Cover panini with the top halves.

Makes 4 panini.