Peach & Prosciutto Brunch Flatbread
A crispy flatbread topped with juicy fresh peaches, thinly sliced prosciutto, creamy burrata, and a drizzle of balsamic honey glaze. A perfect balance of sweet and savory!
Equipment
- Baking sheet
- Mixing bowl
- Small saucepan
- Knife
- Spatula
Ingredients
- 1 rectangular flatbread or naan
- 1 large ripe peach thinly sliced
- 4 slices prosciutto
- 4 oz burrata cheese
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh thyme leaves
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- fresh arugula for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Place the flatbread on a baking sheet and brush with olive oil.
- Bake the flatbread for 5 minutes to crisp it up slightly.
- While the flatbread bakes, prepare the balsamic honey glaze. In a small saucepan over medium heat, simmer balsamic vinegar until reduced by half, about 5 minutes. Stir in honey and remove from heat.
- Remove the flatbread from the oven and layer with sliced peaches and prosciutto.
- Sprinkle with fresh thyme, salt, and black pepper.
- Return the flatbread to the oven and bake for another 5 minutes until the peaches are softened.
- Remove from oven and immediately tear the burrata over the flatbread.
- Drizzle with the balsamic honey glaze and garnish with fresh arugula if desired.
- Slice and serve immediately!
Notes
For best results, serve immediately while warm. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for 5 minutes to crisp up the flatbread.