Grilled peach and prosciutto flatbread combines sweet smoky peaches, creamy burrata, salty prosciutto, peppery arugula, and balsamic glaze on crisp grilled flatbread.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 2 servings.13 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 2 flatbreads or naan
- 2 ripe but firm peaches, cut into wedges
- 1–2 tsp olive oil
- 4–6 oz (115–170 g) prosciutto
- 8 oz (225 g) burrata
- 1 cup arugula
- 2–3 tbsp balsamic glaze
- 1–2 tsp honey, optional
- 2 tbsp toasted pistachios or pine nuts
- Fresh basil or mint
- Black pepper
- Red pepper flakes, optional
- 1 small garlic clove, optional
Missing something?
Tell SpiceGuyBot what you have and it will adapt this recipe around your kitchen.
Instructions
- 1
Heat grill or grill pan over medium-high heat.
- 2
Toss peaches with olive oil and a pinch of salt. Grill 1–2 minutes per side until marked and slightly softened.
- 3
Brush flatbreads lightly with oil and grill 30–60 seconds per side. Rub with cut garlic if desired.
- 4
Tear burrata over the warm flatbreads. Add grilled peaches and prosciutto.
- 5
Add arugula and drizzle with balsamic glaze and honey.
- 6
Finish with pistachios, herbs, black pepper, and optional chili flakes.
Want something similar?
Generate another italian-american dinner from your profile, goals, allergies and equipment.