Roasted Red Pepper & Fontina Panini

Our Estate Chef’s marinated red pepper and fontina cheese panini is a wonderful use of late-summer red peppers and garden-fresh basil. It’s easy to make and delicious! Get our featured oil and pairing in our Spring Essentials Set.


4 each red peppers
2 tsp Round Pond Spanish Varietal Extra Virgin Olive Oil
Salt & pepper as needed
¼ cup red wine Italian herb vinaigrette
2 tsp thyme, chopped
1 tsp rosemary, chopped
16 slices fontina cheese
12 each basil leaves, large
8 slices whole wheat sourdough
4 tbsp butter, softened
To Taste Round Pond Rosemary Infused Olive Oil 

Start by rubbing the red peppers with olive oil and then seasoning them with salt and pepper. Roast in a 400-degree oven until they start to blister, about 20-25 minutes. When they are done, place them in a large mixing bowl and cover tightly with plastic wrap so that they steam. When completely cooled, you can easily peel the skin off and remove the core and seeds. Place in a bowl with the vinaigrette and herbs to marinate for a minimum of 3 hours.

Butter one side of each slice of bread. On the unbuttered side, place 2 slices of fontina cheese, one pepper, and a couple of basil leaves. Top with another 2 slices of cheese and the other slice of bread. Place in a panini maker and toast until golden brown and crispy.


Serves 4

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