Grilled Peach, Prosciutto and Ricotta Flatbread
This Prosciutto and Grilled Peach Flatbread has sweet, juicy grilled peaches and salty prosciutto on flatbread for the perfect balance of sweet and savory. Spread with creamy ricotta, peppery arugula, and a drizzle of balsamic glaze, it’s an easy appetizer or light meal that feels just a little bit fancy.
Servings: 6
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
Calories: 113kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 231mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.3mg