I spent some time in Napa recently and was shocked at how many restaurants had some form of peach and burrata flatbread on the menu. Did I miss the memo? Is peach flatbread the dish of 2017? I am definitely not going to argue if it is, because deliciously sweet peaches and creamy cheese are a match made in heaven.
I am definitely not going to argue if it is, because deliciously sweet peaches and creamy cheese are a match made in heaven.
As soon as I got back to my kitchen in London I set to work to try and replicate the dish using diet approved ingredients. I used the same flatbread base that I used for a Herb Flatbread with Roasted Veggies and Pesto recipe I posted a few years ago, but rolled the dough much thinner to create a very light base.
Next up is my newest obsession, vegan cheese. This “ricotta” makes such a fantastic base for the flatbread, it’s smooth and deliciously creamy. I had planned on adding more basil to the cheese, but there is so much great flavour in the other toppings the ricotta is best left simple so as not to overpower.
You don’t have to grill the peaches, but I personally love how sweet they become after being cooked for a few minutes. If you don’t have a barbecue you can quickly bake the peaches in the oven or use my cheat, a sandwich press (its my secret weapon for getting lovely char marks on all of my grill recipes).
I baked the prosciutto in the oven for a few minutes until it became crisp and then broke each slice into small pieces, but you can skip baking the prosciutto and cut the cold prosciutto into strips instead.
This flatbread has the perfect combination of flavours; salty prosciutto, creamy cheese, sweet peaches and peppery rocket. Cut into small pieces I think it would make a fantastic canapé, or served with salad as a light lunch.
I am also happy to report that leftovers have just as much flavour on day 2 and 3.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1/2 cup cashews soaked overnight
- 1 tbsp lemon juice
- 1/2 tbsp coconut oil
- 1 small clove garlic
- 2 tbsp almond milk
- 4 to 5 basil leaves chopped
- 1/2 cup almond flour 180g
- 1 egg
- 1 tbsp coconut oil
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 peach
- 3 slices prosciutto *
- 1 1/2 cups rocket arugula
Preheat the oven to 175 degrees Celsius (350 Fahrenheit)
In a food processor or nutribullet combine the cashews, lemon juice, coconut oil, garlic and almond milk. Blend until completely smooth and the consistency of cream cheese/ricotta. Transfer into a bowl and then stir in the chopped basil. Set aside
In a mixing bowl add the almond flour, egg, coconut oil, baking soda and vinegar, salt and pepper. Stir until it forms a ball of dough.
Place the dough between two sheets of parchment paper and using a rolling pin, roll it out until its as thin as possible (maximum 0.5cm in thickness). Remove the top layer of parchment paper and place the rolled out dough still on the bottom layer onto a baking sheet and bake in the oven for 15 minutes or until it is a light golden colour.
While the flatbread is cooking turn on the barbecue or grill. Cut the peach into thin slices and place on the grill to cook for approximately 3 minutes per side until they have softened and grill marks form.
Once the flatbread is cooked, remove from the oven and top evenly with the cashew cheese, rocket, grilled peaches and prosciutto. Serve while the peaches are still warm.
* The prosciutto can either be cut into strips and put on top, or placed on a baking sheet and baked for 5 minutes in the oven at 175 degrees until crisp and then broken into pieces and sprinkled on the flatbread.