Olive Tapenade and Roasted Pepper Pannini

image :  Olive Tapenade and Roasted Pepper Pannini


  • 2 large red peppers
  • 4 oz (125g) goat cheese, softened
  • 1 baguette, sliced
  • olive oil for drizzling

  • 1 cup pitted dried black olives
  • 1 cup pitted green olives
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • 1/3 cup basil leaves, torn
  • 1/3 cup flat leaf parsley
  • 2 garlic cloves, peeled
  • 1 teaspoon crushed dried chilies


To make the olive tapenade, place all ingredients in a food processor. Process until almost smooth. Makes about 1 1/2 cups. You will need about 1/3 cup for pannini. Place remaining in a sealed container in the fridge for up to 4 weeks.

Place peppers on grill or over open flame and roast until skin is blackened and blistered. Place in bowl, cover with plastic wrap. Let stand for 5 minutes. Peel away skin. Quarter peppers and remove the seeds and membranes. Cut peppers into thin slices.

Spread goat cheese on half the bread slices. Spread remaining bread slices with tapenade. Add peppers. Top with goat cheese slices. Place in preheated pannini press or sandwich maker. Drizzle with a little oil. Cook for 3 to 5 minutes or until golden brown.

Makes about 20.