One of my favorite parts of summer is getting all of the fresh fruits and veggies that come along with it. Peaches are one of those summer gems that I get really excited about, so get ready to see some peach recipes over the next few weeks. I decided to grill them up to get them nice and caramelized for this Peach & Prosciutto Flatbread. And of course, I topped it off with a yummy balsamic drizzle to keep things nice and bright.
I totally cheated with this flatbread…it came straight out of a crescent roll tube. But hey, it’s easy and delicious. You could totally make a real flatbread dough or buy one of those pre-made ones if you’d prefer. Ricotta cheese goes right on the flatbread to hold all the toppings on like glue. Add some pepitas (toasted pumpkin seeds) and microgreens on top for a little extra flavor and texture, if you’d like!
Grilled Peach & Prosciutto Flatbread with Balsamic Drizzle
- 8 oz tube Immaculate Ready-to-Bake Organic Crescent Rolls
- 2 medium peaches, halved and pits removed (300 grams)
- 1/2 cup skim ricotta cheese
- 1 oz prosciutto torn into pieces
- 1/4 cup basil roughly chopped
- 1/4 cup balsamic vinegar
- 1/2 tbsp honey
- 1/2 tbsp lemon juice
- 1 tsp olive oil
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/4 tsp each: oregano, garlic powder, salt
- Optional toppings: toasted pumpkin seeds and microgreens
Brush cut side of halved peaches with olive oil. Place cut side down on a grill over medium-high heat. Grill for about 6-8 minutes on cut side (rotating once), then flip over to skin side and grill for an additional 3-4 minutes or until peaches are tender. Allow to cool slightly before slicing and removing skin. Set aside.
Line a baking sheet with SILPAT. Roll out crescent rolls into a flat sheet and cinch together edges to form a flatbread shape. Brush with olive oil and season with salt and pepper. Bake at 350 degrees for 15 minutes or until golden brown. Allow to cool.
Add balsamic vinegar, lemon juice, and honey to a small pan. Bring to a boil over medium heat, then lower to a simmer for 10-15 minutes or until liquid is reduced by about half and thickened. Set aside to cool.
Spread ricotta cheese on cooled flatbread. Season with Oh My Spice! seasoning, oregano, garlic powder, and salt.
Add chopped basil, torn pieces of prosciutto, and sliced peaches. Drizzle with balsamic reduction and top with toasted pumpkin seeds and microgreens, if desired.