Melted Taleggio Flat Breads with Three Toppings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
twelve 7-inch flat breads or pocketless pita breads |
extra-virgin olive oil, for brushing |
3 large jalapeños |
1 3/4 pounds taleggio cheese at room temperature, rind removed and cheese cut into 12 pieces |
two 6 1/2-ounce jars marinated artichoke hearts-drained, patted dry and thinly sliced |
1/2 cup spanish green olives, pitted and chopped |
1/2 cup chopped salted roasted almonds |
Directions:
1. Preheat the oven to 350°. Lightly brush the flat breads on both sides with olive oil. Toast them directly on the oven rack for 6 minutes, or until golden.
2. Brush the jalapeños lightly with olive oil. Roast them over a gas flame or under the broiler until softened and blackened in spots, about 4 minutes. Transfer the jalapeños to a bowl, cover with plastic and let cool. Peel, seed and cut the jalapeños into thin strips.
3. Spread the Taleggio on the breads, leaving a 1-inch border all around. Top 4 of the breads with the jalapeño strips, 4 with the artichoke hearts and 4 with a mix of the olives and almonds.
4. Just before serving, bake the flat breads directly on the oven racks for 5 minutes, or until crisp on the bottom and the cheese is melted. Cut into wedges and serve.
5. Make Ahead: The flat breads can be prepared through Step 3 earlier in the day and refrigerated.
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