Recipe

Melted Taleggio Flat Breads With Three Toppings Recipe

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Ingredients

Extra-virgin olive oil, for brushing
1/2 c Spanish green olives, pitted & sliced
1 3/4 lbs Taleggio cheese at about room temp, rind removed & cheese cut into 12 pieces
Twelve 7-inch flat breads or pocketless pita breads
3 large jalapeños
Two 6 1/2-oz jars marinated artichoke hearts-drained, patted dry & thinly sliced
1/2 c sliced salted roasted almonds

Directions

Step #1 Preheat the oven to 350°.
Step #2 Lightly brush the flat breads on both sides with olive oil.
Step #3 Toast them directly on the oven rack for 6 mins, or until golden.
Step #4 Brush the jalapeños lightly with olive oil.
Step #5 Roast them over a gas flame or under the broiler until softened & blackened in spots, about 4 mins.
Step #6 Transfer the jalapeños to a bowl, cover with plastic & let cool.
Step #7 Peel, seed & cut the jalapeños into thin strips.
Step #8 Spread the Taleggio on the breads, leaving a 1-inch border all around.
Step #9 Top 4 of the breads with the jalapeño strips, 4 with the artichoke hearts & 4 with a mix of the olives & almonds.
Step #10 Just before serving, bake the flat breads directly on the oven racks for 5 mins, or until crisp on the bottom & the cheese is melted.
Step #11 Cut into wedges & serve.
Step #12 Make Ahead: The flat breads can be prepared through Step 3 earlier in the day & put in the fridged.
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