Grilled Peach, Pesto, and Burrata Flatbread
User Reviews
5
Grilled Peach, Pesto, and Burrata Flatbread
Description
The recipe starts with ripe peach slices brushed with oil and grilled until caramelized and marked, adding sweetness and a hint of smokiness. The naan flatbread is brushed with oil and grilled until crisp with grill marks. Once partially grilled, the flatbread is topped with basil pesto and torn burrata cheese. Covering the grill briefly melts the cheese and warms the toppings. After removing from the grill, fresh arugula is added, followed by a honey drizzle and seasoning of black pepper and sea salt flakes to elevate the flavors.
This flatbread serves well as a light meal or appetizer, pairing sweet fruit, herbal pesto, and rich cheese with peppery greens for balanced taste and texture. Using a grill or grill pan contributes to the dish's defining smoky aroma and crispness.
For a less oily flatbread, drain excess oil from the pesto and pat burrata dry prior to use. Grilling can be done indoors on a grill pan, or the naan can be crisped in the oven before assembling toppings. Grilling the peaches beforehand is recommended to avoid sogginess.
Ingredients
- 2 peach sliced, large, ripe
- 2 flatbread homemade or store-bought naan
- flavorless oil or olive oil for coating
- 4 Tablespoon basil pesto
- 8 oz. burrata cheese divided
- arugula for topping
- honey for garnish, drizzle
- black pepper for garnish, freshly ground
- sea salt for garnish, flakes
Instructions
- Heat grill (or grill pan) over medium heat, around 375°F. If using grill grates, ensure grates are clean. Brush sides of sliced peaches with oil, also brush the grill grates with a little bit of oil to prevent sticking.
- Place peach slices on grates on their sides. After about one minute of cooking, push the slices gently back and forth to ensure they're not sticking to the grates. Continue cooking for approximately 2-3 additional minutes on each side, until grill marks appear and peaches are slightly caramelized. Remove from grill and set aside.
- Brush top of naan with oil, and place top side down on the grill. Brush the back of naan with oil while the top cooks. Cook for 2-3 minutes until the top has grill marks and is slightly crispy.
- Flip the flatbread over, so it's bottom side down to assemble. You can also remove it from the grill to assemble. Spread pesto evenly across the two flatbreads, then add burrata pieces. Close the grill lid, or cover if using a grill pan, and let cook for 3-4 minutes until burrata is slightly melted and edges are golden brown.
- Remove the flatbread from the grill and add peaches back on flatbread. Top the pizzas with a handful of arugula, black pepper, flakey sea salt, and a drizzle of honey. Slice and enjoy!
Notes
- Remove excess oil from pesto and pat burrata dry to prevent soggy flatbread.
- Use a grill pan indoors if an outdoor grill is unavailable.
- Alternatively, crisp naan on a pizza stone in a 375°F oven before adding toppings.
- Pre-cooking peaches on the grill enhances caramelization and flavor, recommended before assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 495mg | 21% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 1888IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 693mg | 69% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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