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Grilled Peach and Prosciutto Flatbread topped with fresh mozzarella, basil, and pesto on a wooden board with peaches in background.
Daniel

Peach and Prosciutto Flatbread

Sweet summer peaches, salty prosciutto, and creamy ricotta come together on crispy flatbread for an elegant appetizer that tastes like vacation.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, lunch
Cuisine: Italian-American
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

For the Flatbread
  • 2 pieces store-bought flatbread or naan about 8-10 inches each
  • 2 tbsp olive oil divided
  • 1 cup whole milk ricotta room temperature
  • 1 tsp fresh lemon zest
  • 0.5 tsp kosher salt plus more for finishing
  • 0.25 tsp freshly ground black pepper
  • 2 medium ripe peaches pitted and sliced 1/4 inch thick
  • 4 oz prosciutto thinly sliced, torn into pieces
  • 0.25 cup fresh basil leaves torn
  • 1 tbsp honey for drizzling
  • 1 tbsp balsamic glaze store-bought or reduced balsamic

Equipment

  • Baking Sheet or Pizza Stone
  • Parchment Paper

Method
 

Prep
  1. Position a rack in the top third of your oven and preheat to 425F. Line a baking sheet with parchment. Toss peach slices with 1 tablespoon olive oil and a pinch of salt in a bowl.
  2. Stir together ricotta, lemon zest, 1/2 teaspoon salt, and black pepper in a small bowl until smooth and spreadable.
Prep the flatbread
  1. Brush flatbreads all over with remaining 1 tablespoon olive oil. Place on the prepared baking sheet and bake until just starting to crisp at the edges, about 5 minutes.
Assemble and bake
  1. Spread ricotta mixture evenly over warm flatbreads, leaving a small border. Arrange peach slices on top. Return to oven and bake until peaches are tender and edges are deeply golden, 6-8 minutes.
Finish and serve
  1. Remove from oven and immediately drape prosciutto over the hot peaches so it softens slightly. Scatter torn basil, drizzle with honey and balsamic glaze, and finish with a pinch of flaky salt. Slice and serve warm.

Notes

Choose peaches that yield slightly to pressure but are not mushy - slightly firm peaches hold their shape better when baked. If your peaches are very ripe, reduce the final baking time by 2 minutes to prevent them from collapsing. The flatbread can be assembled through the ricotta layer up to 2 hours ahead; cover and refrigerate, then add peaches and bake when ready.