Peach Flatbread with Goat Cheese and Prosciutto
Recipes Appetizers Main Dish Meal ideas Quick and Easy
Description
Start with a traditional flatbread, add a sweet and savory combination of creamy goat cheese, peaches and prosciutto, then top it with arugula and a balsamic glaze. It makes a perfect light meal or appetizer, especially during peach season.
Ingredients
2 small flatbreads, store bought or homemade*
3 T. olive oil
1 t. salt
1 t. black pepper
1/2 c. crumbled goat cheese
3 medium fresh yellow ripe peaches, cut into thin slices
6 slices prosciutto
1/2 c. baby arugula
3 T. balsamic glaze
Directions
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Preheat the oven to 400 degrees F.
Place the flatreads on a baking sheet. Brush the olive oil over both flatbreads; season with salt and pepper.
Crumble the goat cheese over the flatbreads, leaving 1/2" inch on the edge for the crust.
Dry the excess moisture from the sliced peaches a bit before using. In an even layer, place them over the flatbreads.
Tear the prosciutto into small pieces; scatter them over the flatbreads.
Bake for 20 minutes until the cheese is melty and the crust is golden brown. Let cool for a few minutes.
Top the flatbreads with the arugula and drizzle the balsamic glaze over top.
Serve.
4 servings.
*Pita bread or naan ican be used in place of flatbread.
Store in an airtight container in the refrigerator without the arugula for up to 4 days. To reheat, bake at 400 degrees F for 5-7 minutes to toast the bread, then add the arugula back.