- 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
- 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.
- 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.
- 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.
- 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.
The flat breads can be prepared through Step 3 earlier in the day and refrigerated.
There are countless ways to top these versatile flat breads. Instead of Taleggio, you can make them with other mild cow's milk cheeses, such as Fontina, camembert or rindless Brie. Roasted peppers, sun-dried tomatoes, caramelized onions or anchovies could be substituted for any of the toppings.