Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/4528/Goat_Cheese_and_Roasted_Pepper_Panini
Goat Cheese and Roasted Pepper Panini
Yield: Makes 4 panini
Ingredients
| 5 1/2 | ounces | goat cheese, softened at room temperature | |
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| 3 | green onions, trimmed of half of the green tops, finely chopped | ||
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| 1 | tablespoon | chopped Italian parsley | |
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| 1 | tablespoon | chopped basil | |
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| 1 | small garlic clove, peeled and finely chopped | ||
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| Salt | |||
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| Freshly ground black pepper | |||
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| 2 | red bell peppers | ||
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| 2 | tablespoons | extra-virgin olive oil | |
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| 2 | tablespoons | lemon-juice | |
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| 2 | tablespoons | capers | |
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| Small pinch hot red pepper flakes | |||
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| 4 | round rolls, about 5-inches in diameter | ||
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Directions:
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 a 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.
Please note that some ingredients and brands may not be available in every store.
Lincoln IGA Recipes
https://lincoln.iga.com/Recipes/Detail/4528/Goat_Cheese_and_Roasted_Pepper_Panini
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