These delicious peach and prosciutto flatbreads are bursting with flavor and take only about a half hour to get on the table. Featuring sweet peaches, savory prosciutto, creamy mozzarella and feta cheese, fragrant basil, and a tangy balsamic glaze, it is a combination that is so bright and satisfying to taste. Not to mention the colors are beautiful, with the golden peach slices and fresh green basil leaves. Whether you are looking for a simple, rustic, yet elegant light meal or a charcuterie-board style appetizer, this is a great choice.
If you can get your hands on any late season local peaches, as I was able to do, this recipe is a wonderful way to hold onto summer for just a little bit longer. If you can’t find fresh peaches, canned peaches, drained of their liquid, would also work.
My inspiration to make peach and prosciutto flatbreads came from a camping trip we took a couple weeks ago to the east side of Michigan, along Lake Huron. We found a brick oven pizza place with a beautiful view of Tawas Bay and ordered a couple of pizzas, including a peach-prosciutto one. The pizza was so tasty and it was such a pleasant meal that I decided to re-create it using similar ingredients, but instead of pizza dough I used naan flatbreads, to make it easier and quicker to prepare.
The main draw for this recipe is the combination of flavors and how they combine onto the blank slate of the flatbread. Sweet, salty, creamy, and tangy all bring out the best in each other, a true treat for the tastebuds. As far as the balsamic glaze goes, you can make your own or you can buy it at the grocery store, which is what I did in this case.
I really enjoyed the Tawas Bay Pizza Company and Tawas Point State Park. It is out on a peninsula, so in the evening we walked to one end and watched the sun set over the bay and then in the morning, walked just down the path outside of our tent to the other side of the peninsula to watch the sun rise over Lake Huron. The beach was sandy, the water was clear, and walking along the beach and hiking on the birding trail was a balm to the soul.
The deep golden color of the peaches made me think about the soft light this time of year and the best word I can think of to describe September light is ‘golden.’ It is like everything is drenched in a layer of soft, gauzy gold, especially in the mornings and evenings.
If you are looking to elevate your flatbread game, this recipe’s sumptuous flavors and visual appeal lend an air of effortless elegance to your table. I hope you have a great weekend!
Peach and Prosciutto Flatbreads
Ingredients:
2 naan flatbreads
2 Tablespoons olive oil
1/2 to 1 cup fresh mozzarella cheese, cut into small pieces, depending on how cheesy you would like it to be
2 peaches, peeled and pit removed, thinly sliced
3 to 4 ounces thinly sliced prosciutto, torn into bite sized pieces
a handful of crumbled feta cheese
a hearty handful of fresh basil leaves
3 Tablespoons of balsamic glaze (either homemade or store-bought)
Directions:
Preheat your oven to 400 degrees Fahrenheit. Wash and peel the peaches, slicing them thinly and removing the pit. Tear the slices of prosciutto into bite sized pieces. Wash your basil leaves and pat dry.
Brush the naan flatbreads with olive oil. Sprinkle the fresh mozzarella cheese evenly over the flatbreads, leaving a border around the edges. Place the peach slices on top of the cheese and then sprinkle the prosciutto pieces over and around the peaches. Sprinkle a handful of feta cheese crumbles on top.
Carefully transfer the flatbreads to a baking pan and place them in the preheated oven. Bake for about 15 to 20 minutes, or until the cheese is fully melted and the naan is golden and slightly crispy.
Allow the flatbreads to cool slightly. Sprinkle more small pieces of feta cheese on top, if desired. Then top with the basil leaves and drizzle with the balsamic glaze. Slice and serve warm. Enjoy!
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