2 large red or green bell peppers
2Tb. fresh sage, chopped
1 tsp. olive oil
1 ½ cups mushrooms, sliced
¼ tsp. salt
1 cup fresh corn kernels
1/3 cup ripe olives, coarsely chopped
¼ tsp. black pepper
1 cup goat cheese, crumbled (4 oz.)
1. Grill whole bell pepper, turning it till each side is blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and cut into thin strips.
2. Heat sage and oil in medium skillet over medium-high heat. Add mushrooms and salt; sauté 2 minutes. Add peppers and corn; sauté 5 minutes. Remove from heat; stir in olives and black pepper.
3. Slice bread lengthwise, Grill cut side till toasted. Turnover and spread corn mixture on bread, sprinkle evenly with cheese. Grill till cheese begins to melt.
Recipe by Dorothy Roseiemer