Simple Peach, Basil And Ricotta Flatbread
These peach and ricotta flatbreads are a delightful blend of sweet and savory flavors, with creamy ricotta acting as the perfect canvas for the juicy slices of ripe peaches. Finished with a sprinkle of fresh basil, sea salt, black pepper, and a tangy balsamic drizzle, each bite is a harmonious symphony of taste and texture. Enjoy these flatbreads as a light and flavorful meal or a unique appetizer for your next gathering.
— Constant Cookbook
Ingredients
- 2 store-bought whole wheat flatbreads or naan
- 2/3 cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads)
- 1 to 2 ripe yellow peaches, peeled and sliced (I only needed one)
- 2 teaspoons fresh basil, chopped (a few big basil leaves’ worth)
- sea salt and black pepper
- balsamic vinegar reduction, for drizzling (see notes)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Place the flatbread in a cast iron pan or baking sheet.
- Spread ricotta evenly across the flatbread, leaving 1/2 inch around the edges. Place slices of peach on the ricotta.
- Bake for 10 to 12 minutes. Sprinkle with chopped basil, sea salt and freshly ground black pepper. Slice, then drizzle with balsamic reduction before serving.
Cook Time
15M
Prep Time
PT5M
Nutrition
- Serving Size: 1 flatbread
- Calories: 458 calories
- Sugar Content: 12.4 g
- Sodium Content: 577.9 mg
- Fat Content: 13.8 g
- Saturated Fat Content: 7.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 62.9 g
- Fiber Content: 6.4 g
- Protein Content: 21 g
- Cholesterol Content: 26.4 mg
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