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4.50 from 4 votes

Grilled Peach & Prosciutto Flatbread with Balsamic Drizzle

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 slices
Calories: 195kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 195kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Cholesterol: 10mg | Sodium: 512mg | Potassium: 131mg | Fiber: 1g | Sugar: 11g