Grilled Peach and Prosciutto Flatbread
This Grilled Peach and Prosciutto Flatbread combines succulent summer peaches, paper-thin prosciutto, and creamy cheese on a crispy base, delivering a perfect harmony of sweet and salty flavors that's both remarkably simple to prepare and impressively gourmet in presentation.
Equipment
- Grill or Grill Pan
- Cutting Board
- Knife
- Pastry Brush
Ingredients
- 2 store-bought flatbreads or naan breads substitute with homemade pizza dough for a more rustic approach
- 2 ripe but firm peaches pitted and sliced into 1/4-inch wedges
- 4 oz prosciutto thinly sliced
- 4 oz goat cheese or fresh mozzarella burrata makes an indulgent alternative
- 1/4 cup balsamic glaze
- 2 tbsp olive oil plus extra for brushing
- 1 tbsp honey optional for extra sweetness
- 1/4 cup fresh basil leaves torn
- 1/4 cup arugula
- salt and freshly cracked black pepper to taste
- 1/4 tsp red pepper flakes optional for heat lovers
Instructions
- Heat your grill to medium-high (approximately 400°F). If you don't have an outdoor grill, a grill pan or even your oven's broiler will work beautifully.
- Brush peach slices lightly with olive oil. Place peaches on the hot grill for 1-2 minutes per side until they develop grill marks and begin to caramelize. The peaches should soften slightly but still hold their shape.
- Lightly brush both sides of your flatbreads with olive oil. Place directly on the grill for about 1-2 minutes per side until they become slightly crisp and develop light grill marks.
- Transfer the grilled flatbreads to a work surface. Crumble or spread your cheese evenly across the warm surface. Arrange the grilled peach slices, then tear or layer the prosciutto in gentle folds between peach slices.
- Return the assembled flatbreads to the grill and close the lid (or place under the broiler) for just 2-3 minutes until the cheese begins to melt and the edges become golden brown.
- Remove from heat and immediately drizzle with balsamic glaze and optional honey. Sprinkle with torn basil leaves, fresh arugula, and red pepper flakes if desired. Finish with freshly cracked black pepper. Cut into shareable pieces and serve while still warm.
Notes
Using firm-ripe peaches is crucial - they should yield slightly to gentle pressure but not be soft. Overripe peaches will become mushy when grilled.
For best results, enjoy immediately after preparation. If needed, you can grill the peaches and pre-grill the flatbreads up to 4 hours in advance.
For a stronger flavor profile, try gorgonzola or a mild blue cheese, which pairs exceptionally well with the sweetness of peaches.
Nutrition
Calories: 215kcalCarbohydrates: 22gProtein: 9gFat: 11gSaturated Fat: 4gSodium: 480mgFiber: 1.5gSugar: 7gVitamin A: 8IUVitamin C: 5mgCalcium: 6mgIron: 4mg
Tried this recipe?Let us know how it was!