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
Preparation
Preheat the oven to 350 degrees F.
Lightly brush the flatbread 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 for about 4 minutes until softened and blackened in spots.
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 bread, leaving a 1-inch border all around,
Top 4 of the bread with the jalapeño strips, 4 with the artichoke hearts, and 4 with a mix of the olives and almonds.
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.
Cut into wedges and serve.
Make-Ahead: The flatbreads can be prepared through Step 3 earlier in the day and refrigerated.
