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Montasio-Chickpea Flatbreads

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To create this tasty starter, F&W's Grace Parisi tops store-bought naan or pita with chickpeas, Montasio (a nutty Italian cheese), scallion and cayenne pepper.

  1. One 15-ounce can chickpeas, drained
  2. 1 scallion, finely chopped
  3. 1/4 teaspoon cayenne pepper
  4. 1 tablespoon extra-virgin olive oil, plus more for brushing
  5. Coarse salt
  6. 1 1/2 cups shredded Montasio, young pecorino or Fontina cheese
  7. Four 12-inch round flatbreads, such as naan or pocketless pita
  1. Preheat the oven to 450° and preheat a griddle. In a bowl, toss the chickpeas with the scallion, cayenne and 1 tablespoon of olive oil; season with salt. Using a fork, coarsely mash the chickpeas. Stir in the cheese. Spread the mixture over the flatbreads, leaving a 1-inch border.
  2. Brush the griddle with oil and, working in batches, add the flatbreads, cheese side up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Transfer to baking sheets and bake for 3 minutes, until the cheese is melted. Transfer to a work surface, cut the flatbreads into wedges and serve hot or warm.