Grilled Flatbreads Topped with Peach, Prosciutto and Burrata

Name: Grilled Flatbreads Topped with Peach, Prosciutto and Burrata
Yield: 6 serving
Ingredients: 2 tablespoons extra virgin olive oil; 3 pita bread; 2 burrata; 1 large peach; 2 ounces prosciutto; 3 tablespoons balsamic glaze; sea salt; basil

User Reviews

5

32 reviews

Excellent

Servings
6
Course
Appetizer

Grilled Flatbreads Topped with Peach, Prosciutto and Burrata

Joelle Cantu

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This recipe features grilled pita flatbreads topped with thinly sliced fresh peaches, creamy torn burrata, and delicate strips of prosciutto. The balsamic glaze adds a sweet tang that complements the fresh basil leaves and sea salt flakes, creating a delightful balance of savory and sweet flavors. The grilling step crisps the pita to add texture, making it a fresh and light dish suitable for a warm-season appetizer or light meal.

Description

Grilled Flatbreads Topped with Peach, Prosciutto and Burrata combines simple ingredients to create a dish with contrasting textures and flavors. The pita bread is brushed with olive oil and grilled until lightly crisped, providing a warm, slightly smoky base. Fresh peach slices add juicy sweetness, while the creamy burrata cheese brings a rich softness. Thinly sliced prosciutto contributes a salty, savory note that pairs well with the balsamic glaze drizzled on top. Finished with a sprinkle of sea salt flakes and fresh basil leaves, the flatbreads have layered flavors enhanced by grilling and fresh toppings.

Preparation requires a hot grill quickly heating the pita to crisp, then assembling the toppings off the heat. The balance of juicy fruit, creamy cheese, and salty cured meat is refreshing and satisfying without heaviness. This dish can be served as an appetizer, snack, or light lunch during warm weather.

The recipe yields three flatbreads, offering a modest serving size suitable for sharing or light dining.

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Ingredients

Servings

2 tablespoons extra virgin olive oil
3 pita bread
2 burrata balls
1 large peach halved, pitted and thinly sliced
2 ounces prosciutto 5 to 6 slices, very thinly sliced
3 tablespoons balsamic glaze
sea salt flakes
basil fresh leaves

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Instructions

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Preheat grill to 350˚F.
Brush each pita with extra virgin olive oil and place onto hot grill, oiled-side down.
Grill pita for 3 to 4 minutes, flip and grill for an additional minute. Remove from grill and cool for a couple minutes.
Arrange sliced peach. Over each grilled pita. Break burrata balls up into heaping spoonfuls and dot around peach slices.
Tear prosciutto into smaller strips and nestle between other ingredients.
Drizzle each flatbread with a tablespoon of balsamic and sprinkle with sea salt.
Finish each flatbread with a few fresh basil leaves and serve.