I spent some time in Napa recently and was shocked at how many restaurants had some form of peach flatbread on the menu. Did I miss the memo? Is grilled 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 make in heaven. The peaches become warm, juicy, and slightly caramelized on the grill, which pairs so beautifully with the salty prosciutto and rich, delicious ricotta. Top with crispy arugula and a drizzle of balsamic glaze, and you have a simple flatbread that is perfect for sharing on a warm summer evening.
Table of Contents
Why You Will Love This
- The sweet and salty combo is a chef’s kiss! Juicy peaches and salty prosciutto are a perfect match.
- It’s quick and easy, making it an impressive appetizer or light meal on the table without much effort.
- The creamy cheese balances the flavors perfectly!
- The perfect answer to peach season has just arrived. Don’t let all those fresh peaches go to waste!
- Grilling the peaches makes them even better, giving them a subtle smoky, caramelized flavor.
Ingredients You Will Need
- Ricotta and Milk: The ricotta is a creamy, mild cheese that creates a rich and smooth base, and the milk thins it to make it more spreadable.
- Fresh Basil: Basil adds a bright, fresh herbal flavor that complements the peaches and ricotta beautifully!
- Lemon Juice: Provides an acidic burst to bring all the creamy, sweet, and salty flavors together.
- Spices: A simple combination of sea salt, black pepper, and garlic powder is all you need!
- Peach: Sweet peach slices are the star of the show! Nectarines will also work perfectly.
- Prosciutto: I’m obsessed with the prosciutto in this recipe! You’re going to love it!
- Fresh Arugula: Peppery greens that add freshness and a slightly bitter bite. Feel free to swap for spinach
- Flatbread or Naan Bread: The bread gets charred and crispy on the outside and is chewy and fluffy on the inside.
- Balsamic Glaze: A sweet and tangy finishing drizzle that is a must, in my opinion.
Kitchen Tools You Will Need
- Small Bowl
- Outdoor Grill
- Grilling Brush
- Grilling Tongs
Tips for The Best Peach Flatbread
- They only need a couple of minutes per side. You want them warm and caramelized, not mushy.
- 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).
- The ricotta spread can be prepared several hours in advance and refrigerated until you’re ready to assemble the flatbread.
How to Make Prosciutto and Grilled Peach Flatbread
- In a small bowl, combine the ricotta, basil, lemon juice, spices, and milk and stir together until smooth. Set aside.
- Heat the barbecue to medium heat.
- Brush the flatbread with olive oil and place on the grill until golden brown grill marks form, then flip and cook on the other side.
- Brush the slices of peach with olive oil and place them on the grill until tender and grill marks form. Gently flip them over and leave them to cook on the other side.
- Spread the ricotta out in a layer over the top of a flatbread, followed by the arugula, prosciutto, and grilled peaches. Drizzle with the balsamic reduction, slice, and serve.
How to Modify
- Swap the cheese for creamy goat cheese, whipped feta cheese, burrata cheese, or fresh mozzarella cheese.
- Add some heat with a drizzle of hot honey or add crushed red pepper flakes or sliced jalapeño.
- Sprinkle toasted pine nuts, pistachios, walnuts, almonds, or pumpkin seeds over the finished flatbread for a delicious crunch.
- Substitute prosciutto with crispy bacon, pancetta or thinly sliced ham
- Add a savory element like caramelized onions or thinly sliced red onion
- I highly recommend trying this on top of my Grilled Bread that I make with pizza dough, as a great option.
Dietary Customizations
- Gluten-Free: Use a certified gluten-free flatbread or naan.
- Dairy-Free: Replace the ricotta with a dairy-free ricotta cheese or creamy dairy-free cheese alternative. Check to be sure the flatbread is dairy-free as well.
- Vegetarian: Omit the prosciutto and add extra arugula, grilled vegetables, or toasted nuts.
Serving Suggestions
When it’s grilling season, I would say you can’t go wrong with these options:
Grilled Hanger Steak with Tomato Salad
If it’s not grilling season, pull out that grill pan and buckle up with these great additions:
Bone-In Ribeye Steak with Compound Butter
And, if a second side dish is needed, try Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion, Burrata and Roasted Red Pepper Pasta Salad, or BLT Potato Salad with Ranch Dressing.
Common Questions
You can prepare the ricotta mixture and store it in an airtight container, and then grill the peaches ahead of time, but assemble and grill the flatbread just before serving for the best texture.
Try crispy bacon, pancetta, thinly sliced ham, grilled chicken, or smoked salmon. And, for a vegetarian option, simply leave it out and add extra vegetables or cheese.
No problem! My first choice is a grill pan. Heat it over medium-high heat, lightly oil the peach slices, and cook for about 2–3 minutes per side until you have nice grill marks. Try it in a cast-iron skillet, too! If you want to try these in the air fryer, air-fry the peach slices at 400 degrees F for about 4–6 minutes, flipping halfway through.
Store the assembled flatbread in an airtight container or wrapped tightly in the refrigerator for up to 2–3 days. If you’re intentionally making extra, keep the components separate and assemble each portion when you’re ready to eat. The ricotta mixture and grilled peaches can be refrigerated separately for a couple of days. Reheating this recipe could be tricky and not give you the results as the first time.
More Grilling-Season Side Dishes You’ll Love
- Chicken, Sun-dried Tomato and Balsamic Pasta Salad
- Grilled Broccolini
- Tomato, Peach, and Burrata Salad
- Sauteed Corn and Zucchini
- Classic Creamy Coleslaw
If you make this Prosciutto and Grilled Peach Flatbread, 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!
Grilled Peach, Prosciutto and Ricotta Flatbread
Ingredients
Ricotta Spread
- 3/4 cup ricotta
- 2 tbsp chopped basil
- 1 tsp lemon juice
- ½ tsp salt
- 1/4 tsp pepper
- ½ tsp garlic powder
- 1 tbsp milk
Other Flatbread Toppings
- 1 peach pitted and cut into 8 slices
- 6 pieces prosciutto
- 1 handful arugula
- 2 tbsp olive oil
- 1 flatbread or 2 plain naan
- Balsamic glaze
Instructions
- In a small bowl combine the ricotta, basil, lemon juice, salt, pepper, garlic powder and milk and stir together until smooth. Set aside.
- Heat the barbecue to medium heat.
- Brush the flatbread with olive oil and place on the grill to cook for 3-4 minutes until grill marks form and then flip and cook for an additional 2-3 minutes.
- Brush the slices of peach with olive oil and place them on the grill for approximately 3-4 minutes until tender and grill marks form. Gently flip them over and leave them to cook for an additional 2-3 minutes.
- Spread the ricotta out in a layer over the flatbread, followed by the arugula, prosciutto and grilled peaches. Finally drizzle with the balsamic glaze. Cut the flatbread into pieces and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
I made this tonight and of course it is wonderful. I didn’t make the cashew ricotta but know that would be good because before going on SCD I made creamy dips with cashews. I did use my homemade cottage cheese which is creamy not grity.Thank you for all you do to bring us amazing meals.
Definitely going to make this!