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
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.
from Cooking Light.