How To Make Melted Taleggio Flat Breads with Three Toppings
These crisp and golden taleggio flat breads come with layers of roasted jalapeno, artichoke hearts, and almonds for an easy appetizer or snack.
Serves:
Ingredients
- 12flat breads or pocketless pita breads,(7 inch)
- extra virgin olive oil
- 3largejalapenos
- 1¾lbstaleggio cheese,at room temperature, rind removed and cheese cut into (12 pcs)
- 13ozartichoke hearts,(2 jars), marinated, drained, patted dry and thinly sliced
- ½cupspanish green olives,pitted and chopped
- ½cupsalted roasted almonds,chopped
Instructions
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Preheat the oven to 350 degrees F.
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Lightly brush the flatbread on both sides with olive oil. Toast them directly on the oven rack for 6 minutes, or until golden.
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Brush the jalapeños lightly with olive oil. Roast them over a gas flame or under the broiler for about 4 minutes until softened and blackened in spots.
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Transfer the jalapeños to a bowl, cover with plastic and let cool. Peel, seed and cut the jalapeños into thin strips.
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Spread the Taleggio on the bread, leaving a 1-inch border all around,
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Top 4 of the bread with the jalapeño strips, 4 with the artichoke hearts, and 4 with a mix of the olives and almonds.
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Just before serving, bake the flatbreads directly on the oven racks for 5 minutes, or until crisp on the bottom and the cheese is melted.
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Cut into wedges and serve.
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Make-Ahead: The flatbreads can be prepared through Step 3 earlier in the day and refrigerated.
Nutrition
- Calories: 397.14kcal
- Fat: 23.24g
- Saturated Fat: 10.93g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.84g
- Polyunsaturated Fat: 2.03g
- Carbohydrates: 30.52g
- Fiber: 5.98g
- Sugar: 1.47g
- Protein: 19.91g
- Cholesterol: 47.63mg
- Sodium: 896.69mg
- Calcium: 295.63mg
- Potassium: 369.50mg
- Iron: 2.28mg
- Vitamin A: 163.09µg
- Vitamin C: 8.78mg
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