Melted Taleggio Flat Breads with Three Toppings

Name: Melted Taleggio Flat Breads with Three Toppings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters chopped salted roasted almonds; 3 larges jalapeños; 369 grams marinated artichoke hearts-drained, patted dry and thinly sliced; 12 servings Extra-virgin olive oil, for brushing; 118 milliliters Spanish green olives, pitted and chopped; 12 7-inchs 7-inch flat breads or pocketless pita breads; 794 grams Taleggio cheese at room temperature, rind removed and cheese cut into 12 pieces

Melted Taleggio Flat Breads with Three Toppings requires roughly 45 minutes from start to finish. This recipe makes 12 servings with 393 calories, 14g of protein, and 37g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have roasted almonds, olive oil, olives, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Lightly brush the flat breads on both sides with olive oil. Toast them directly on the oven rack for 6 minutes, or until golden.

Ingredients you will need

Olive Oil

Toast

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Oven

Brush the jalapeos lightly with olive oil. Roast them over a gas flame or under the broiler until softened and blackened in spots, about 4 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Broiler

Transfer the jalapeos to a bowl, cover with plastic and let cool. Peel, seed and cut the jalapeos into thin strips.

Equipment you will use

Bowl

Spread the Taleggio on the breads, leaving a 1-inch border all around. Top 4 of the breads with the jalapeo strips, 4 with the artichoke hearts and 4 with a mix of the olives and almonds.

Ingredients you will need

Artichoke Hearts