15 Grilled Peach and Prosciutto Flatbreads With Balsamic Drizzle

Grilled Peach and Prosciutto Flatbreads with balsamic drizzle offer a delicious fusion of sweet and savory flavors, making them perfect for summer gatherings. The preparation is quick and easy, featuring grilled peaches atop crispy flatbreads, complemented by savory prosciutto and creamy goat cheese. A hint of honey balances the dish, while fresh arugula adds a peppery charm. These flatbreads can be customized with various toppings for unique twists, revealing endless possibilities for flavor combinations.

Classic Grilled Peach and Prosciutto Flatbread

Grilled Peach and Prosciutto Flatbreads are a delightful dish that combines sweet and savory flavors, making it perfect for summer gatherings or as an impressive appetizer for dinner parties. The juicy grilled peaches paired with the rich prosciutto create a mouthwatering combination that everyone will love.

This dish serves about 4 people and takes approximately 30 minutes to prepare, making it a quick and easy option for a delicious bite.

Ingredients:

• 4 flatbreads or naan
• 2 ripe peaches, halved and pitted
• 4 ounces prosciutto, sliced thin
• 1 cup fresh arugula
• 1 cup goat cheese, crumbled
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze (optional, for drizzling)

Cooking Steps:

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Grill the Peaches: Brush the peach halves with olive oil and sprinkle with a little salt. Place the peaches cut side down on the grill and cook for about 4-5 minutes, or until they are golden and have nice grill marks. Remove from the grill and let cool slightly before slicing them into wedges.
3. Prepare the Flatbreads: Brush both sides of the flatbreads with olive oil. Grill the flatbreads for about 2-3 minutes per side, or until they are warm and slightly crispy.
4. Assemble the Flatbreads: Once the flatbreads are grilled, start layering the ingredients. Begin with the fresh arugula, followed by the grilled peach wedges and the prosciutto slices. Sprinkle with crumbled goat cheese.
5. Finish with Honey: Drizzle honey over the top of the assembled flatbreads and season with freshly cracked pepper. For an extra touch, drizzle with balsamic glaze, if desired.
6. Serve: Slice the flatbreads into portions and serve immediately while warm.

Variations & Tips:

• Cheese Options: Swap the goat cheese for ricotta or feta for a different flavor profile.
• Add Nuts: For added crunch, sprinkle some toasted walnuts or pecans over the top before serving.
• Grilling Alternative: If you don’t have a grill, a grill pan or oven broiler works just as well.
• Herbs: Fresh basil or mint can be added to elevate the flavor after assembly.
• Make Ahead: Grill the peaches and prepare the toppings ahead of time; assemble just before serving for best results.

Goat Cheese and Honey Glazed Variation

Grilled Peach and Prosciutto Flatbreads with Goat Cheese and Honey Glaze is a delightful dish that beautifully harmonizes sweet and savory flavors. Perfect as an appetizer or a light meal, this flatbread appeals to anyone looking for a unique spin on classic grilled sandwiches. With a preparation time of about 30 minutes, it’s ideal for summertime cookouts or casual gatherings.

Ingredients:

• 2 flatbreads
• 2 ripe peaches, sliced
• 4 oz goat cheese, crumbled
• 4 oz prosciutto, thinly sliced
• 2 tablespoons honey
• 1 tablespoon olive oil
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Cooking Steps:

1. Preheat your grill to medium heat.
2. Lightly brush the flatbreads with olive oil on both sides.
3. Place the flatbreads on the grill and cook for about 2-3 minutes on each side until they are golden and crisp. Remove from the grill and set aside.
4. In a mixing bowl, combine the sliced peaches with a pinch of salt and pepper.
5. On the grilled flatbreads, layer the crumbled goat cheese, followed by the prosciutto, and arrange the sliced peaches on top.
6. Drizzle honey over the entire flatbread for a sweet finish.
7. Return the topped flatbreads to the grill for an additional 2-3 minutes, just until the cheese warms and melts slightly.
8. Remove from the grill and garnish with fresh basil leaves.
9. Slice and serve warm, enjoying the contrast of flavors.

Variations and Tips:

• For a bit of zest, add a sprinkle of red pepper flakes or a dash of balsamic glaze before serving.
• Use other soft cheeses like ricotta or burrata if you prefer a different flavor profile.
• Consider adding arugula or spinach for an extra layer of freshness.
• To save time, prepare the grilled peaches ahead of time and store them in the fridge for a quick assembly before serving.

Arugula and Feta Cheese Delight

Arugula and Feta Cheese Delight is a vibrant and invigorating dish perfect for a light lunch or elegant appetizer.

With its combination of peppery arugula, creamy feta, and delightful toppings, this flatbread is ideal for entertaining or simply indulging in a healthy treat.

Preparation time is approximately 30 minutes, making it a quick yet impressive option.

Ingredients:

• 1 flatbread or naan
• 1 cup fresh arugula
• 1/2 cup crumbled feta cheese
• 1 ripe peach, sliced
• 4-6 slices of prosciutto
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh basil or mint leaves for garnish

Cooking Steps:

1. Preheat your grill or grill pan over medium heat.
2. Brush the flatbread or naan with olive oil on both sides.
3. Grill the flatbread for about 2-3 minutes on each side until it is crispy and has beautiful grill marks.
4. While the flatbread is grilling, slice the fresh peach and set aside.
5. Once the flatbread is done, remove it from the grill and allow it to cool slightly.
6. Layer the arugula evenly over the flatbread, followed by the sliced peaches and crumbled feta cheese.
7. Arrange the prosciutto slices on top of the greens and cheese.
8. Drizzle with balsamic glaze and season with salt and pepper to taste.
9. Garnish with fresh basil or mint leaves if desired, then slice and serve immediately.

Variations and Tips:

• For a vegetarian option, substitute the prosciutto with roasted red peppers or marinated artichokes.
• Try adding walnuts or pecans for added crunch and flavor.
• Experiment with different cheeses like goat cheese or ricotta for varied taste profiles.
• If you prefer a warm dish, you can bake instead of grill; simply place the assembled flatbread in a preheated oven at 375°F (190°C) for about 10 minutes until heated through.
• Make it gluten-free by using a gluten-free flatbread or cauliflower crust.

Spicy Jalapeño and Mozzarella Twist

The Spicy Jalapeño and Mozzarella Twist is a delightful savory dish that perfectly balances the creamy richness of mozzarella with the fiery kick of fresh jalapeños.

This recipe is ideal for those who love a little heat in their appetizers or snacks, making it a fantastic choice for game day gatherings, casual parties, or a simple family dinner.

With a preparation time of just 20 minutes and a cooking time of 15 minutes, you’ll have a delicious twist ready to serve in no time!

Ingredients:

• 1 package of refrigerated pizza dough
• 1 cup shredded mozzarella cheese
• 2-3 fresh jalapeños, sliced (adjust for spice level)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish (optional)
• Red pepper flakes (optional, for extra heat)

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. On a lightly floured surface, roll out the pizza dough into a rectangle about 1/4 inch thick.
3. Brush the dough with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and pepper evenly across the surface.
4. Spread the shredded mozzarella cheese over half of the dough, leaving a small border around the edge.
5. Evenly distribute the sliced jalapeños over the cheese.
6. Fold the dough over to cover the cheese and jalapeños, pinching the edges to seal tightly.
7. Using a sharp knife, cut the sealed dough into strips about 1 inch wide.
8. Twist each strip several times and lay them on a baking sheet lined with parchment paper.
9. Brush the tops of the twisted strips with a little more olive oil and, if desired, sprinkle red pepper flakes for added spice.
10. Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy.
11. Remove from the oven and allow to cool slightly before garnishing with fresh cilantro or parsley, if using. Serve warm.

Variations and Tips:

• For a smoky flavor, consider adding a few slices of smoked gouda cheese along with the mozzarella.
• If you prefer a milder version, remove the seeds and membranes from the jalapeños before adding them to the dough.
• Experiment with other toppings like sun-dried tomatoes, or prosciutto, or even a drizzle of balsamic glaze before serving.
• These twists can be made ahead of time and frozen; simply reheat in the oven when ready to serve.

Fig Jam and Blue Cheese Fusion

Grilled Peach and Prosciutto Flatbreads with Fig Jam and Blue Cheese Fusion is a delightful dish that perfectly balances sweet and savory flavors, making it an ideal appetizer or light meal for gatherings with friends or family. The preparation time is approximately 25 minutes, allowing for a quick yet satisfying treat that can impress your guests or be a cozy night-in dish.

This flatbread features luscious grilled peaches, crispy prosciutto, and a rich combination of fig jam and blue cheese, creating a unique fusion that’s both elegant and delicious.

Ingredients:

• 1 pre-made flatbread or naan
• 2 ripe peaches, sliced
• 4 slices of prosciutto
• 2 tablespoons fig jam
• 1/4 cup crumbled blue cheese
• 1 tablespoon olive oil
• Fresh arugula or mixed greens, for garnish
• Balsamic glaze, for drizzling (optional)
• Salt and pepper, to taste

Cooking Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the flatbread lightly with olive oil on both sides and season with salt and pepper.
3. Grill the peach slices for about 2-3 minutes on each side until they have beautiful grill marks and are slightly softened. Remove from the grill and set aside.
4. On a clean surface, spread the fig jam evenly over the flatbread.
5. Top the fig jam with the grilled peach slices and evenly distribute the prosciutto across the flatbread.
6. Sprinkle the crumbled blue cheese generously over the top.
7. Place the flatbread back on the grill for 3-5 minutes, or until the cheese starts to melt and the edges of the flatbread are crispy.
8. Remove from the grill and let it cool slightly. Garnish with fresh arugula or mixed greens and a drizzle of balsamic glaze if desired. Slice into pieces and serve immediately.

Variations and Tips:

• For a touch of heat, add some sliced jalapeños or a sprinkle of red pepper flakes on top before grilling.
• Substitute figs with a combination of other fruit jams like apricot or raspberry for a different flavor profile.
• If you prefer a creamy base, consider spreading a layer of whipped cream cheese on the flatbread before adding the fig jam.
• Experiment with different cheeses; goat cheese or feta could also pair well with the other ingredients.
• Leftover flatbread can be stored in an airtight container in the fridge for up to 2 days; simply reheat in a toaster oven for a quick snack.

Caprese-Style Grilled Flatbread

Caprese-Style Grilled Flatbread combines the fresh, vibrant flavors of tomatoes, basil, and mozzarella cheese, making it a delightful dish perfect for summer gatherings or a light weeknight dinner.

This easy-to-make flatbread takes approximately 20 minutes to prepare and cook, making it an ideal choice for anyone who enjoys cooking flavorful dishes without spending too much time in the kitchen.

Ingredients:

• 1 ready-made flatbread or pizza dough
• 1 cup fresh mozzarella cheese, sliced
• 1 large ripe tomato, sliced
• Fresh basil leaves
• 2 tablespoons balsamic glaze
• Olive oil
• Salt and pepper to taste

Cooking Steps:

1. Preheat the grill or a grill pan over medium-high heat.
2. Lightly brush one side of the flatbread with olive oil and place it on the grill, oiled side down.
3. Grill the flatbread for about 2-3 minutes or until it starts to get grill marks.
4. Flip the flatbread and layer the grilled side with slices of mozzarella cheese and tomatoes.
5. Close the grill lid and continue cooking for another 2-3 minutes, or until the cheese melts and the flatbread is golden brown.
6. Remove the flatbread from the grill and let it cool slightly.
7. Top with fresh basil leaves, drizzle with balsamic glaze, and season with salt and pepper to taste.
8. Slice and serve immediately!

Variations & Tips:

• For added flavor, sprinkle some Italian seasoning or red pepper flakes on top before grilling.
• You can substitute cherry tomatoes or heirloom tomatoes for a different taste profile.
• If you prefer a little extra richness, consider adding avocado slices or a sprinkle of pesto on top.
• To make it a more filling meal, add some grilled chicken or prosciutto as a topping.

Herb-Infused Cream Cheese Option

Grilled Peach and Prosciutto Flatbreads with herb-infused cream cheese is a delightful dish perfect for summer gatherings, picnics, or as an impressive appetizer for dinner parties. The fragrant herbs blend beautifully with the rich cream cheese, making it an irresistible topping for grilled flatbreads, fresh peaches, and savory prosciutto.

Preparation time is around 20 minutes, with an additional time for grilling.

Ingredients

• 4 oz cream cheese, softened
• 2 tbsp fresh basil, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon juice
• Salt and pepper, to taste
• 2 whole grain flatbreads or naan
• 2 ripe peaches, halved and pitted
• 4 oz prosciutto, thinly sliced
• Olive oil, for brushing

Directions

1. In a mixing bowl, combine the softened cream cheese, basil, thyme, chives, lemon juice, salt, and pepper. Mix until creamy and fully combined. Adjust seasoning to taste.
2. Preheat a grill or grill pan over medium heat.
3. Brush the flatbreads lightly with olive oil on both sides.
4. Place the flatbreads on the grill and cook for about 2-3 minutes per side, or until grill marks appear and they are crisp. Remove from the grill.
5. Slice the peaches into wedges and grill them for about 1-2 minutes per side, until they are slightly caramelized and tender.
6. Assemble the flatbreads: spread a generous layer of the herb-infused cream cheese on each flatbread, layer with grilled peach slices, and top with prosciutto.
7. Cut into pieces, serve warm, and enjoy!

Variations & Tips

• For a vegetarian option, omit the prosciutto and add additional grilled vegetables such as zucchini or bell peppers.
• Experiment with different herbs like dill or parsley for a unique flavor profile.
• Add a drizzle of balsamic reduction over the flatbreads just before serving for an extra layer of flavor.
• If desired, use store-bought herb cream cheese instead of making your own for a quicker preparation.
• This recipe is versatile; feel free to adjust the ingredients for personal preference or seasonality.

Grilled Peach and Prosciutto With Avocado

This Grilled Peach and Prosciutto Flatbread with Avocado is a delightful summer dish that’s perfect for outdoor gatherings or light weeknight dinners. The sweet and juicy grilled peaches complement the savory prosciutto, while the creamy avocado adds a rich texture.

With a preparation time of about 20 minutes and cooking time of approximately 10 minutes, this dish is ideal for those looking to impress their guests without spending hours in the kitchen.

Ingredients:

• 2 large ripe peaches, pitted and sliced
• 4 slices of prosciutto
• 2 ripe avocados, sliced
• 4 flatbreads or naan
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Fresh basil leaves for garnish (optional)
• Salt and pepper to taste

Cooking Steps:

1. Preheat the Grill: Preheat your grill or grill pan to medium-high heat.
2. Prepare the Peaches: Toss the sliced peaches in a tablespoon of olive oil and season with a pinch of salt and pepper.
3. Grill the Peaches: Place the peach slices directly on the grill and cook for about 2-3 minutes on each side until they have nice grill marks and are slightly softened.
4. Warm the Flatbreads: During the last minute of grilling the peaches, add the flatbreads to the grill. Grill for about 1 minute on each side until they are warmed and have grill marks.
5. Assemble the Flatbreads: On each warm flatbread, layer the grilled peaches, slices of prosciutto, and avocado.
6. Drizzle and Serve: Drizzle balsamic glaze over the top and garnish with fresh basil leaves if desired. Season with additional salt and pepper to taste before slicing and serving.

Variations and Tips:

• Fruit Alternatives: Feel free to substitute peaches with nectarines or plums for a different flavor profile.
• Cheese Addition: Adding crumbled goat cheese or feta can enhance the flavor and add creaminess.
• Herb Twist: Experiment by mixing fresh herbs like arugula or mint for an added pop of freshness.
• Make it a Meal: Serve with a side salad to create a full meal, perfect for brunch or dinner.
• Vegan Option: Replace prosciutto with thinly sliced smoked tofu or add a sprinkle of nutritional yeast for a savory flavor.

Pesto and Parmesan Enhancement

Grilled Peach and Prosciutto Flatbreads with Pesto and Parmesan is a delightful summer dish that combines sweet grilled peaches with savory prosciutto, all enhanced by the rich flavors of pesto and Parmesan cheese. This recipe is perfect for a light lunch, appetizer, or a fun addition to any outdoor gathering.

With a preparation time of about 20 minutes and a cooking time of 15 minutes, you can whip up this flavorful dish in no time.

Ingredients:

• Flatbreads (store-bought or homemade)
• 2 ripe peaches, halved and pitted
• 6–8 slices of prosciutto
• ½ cup pesto (store-bought or homemade)
• 1 cup grated Parmesan cheese
• Olive oil
• Fresh basil leaves for garnish
• Balsamic glaze (optional)

Cooking Steps:

1. Preheat the Grill: Preheat your grill to medium-high heat. Lightly brush the grates with olive oil to prevent sticking.
2. Prepare the Peaches: Brush the peach halves with olive oil, then place them cut side down on the grill. Grill for about 4-5 minutes or until they have nice grill marks and are slightly softened. Remove from the grill and set aside.
3. Grill the Flatbreads: Place the flatbreads on the grill for 1-2 minutes on each side until they are warm and have grill marks. Keep an eye on them to prevent burning.
4. Assemble the Flatbreads: Spread a generous layer of pesto over each warm flatbread. Tear the prosciutto into pieces and scatter it on top. Slice the grilled peaches and arrange them over the prosciutto.
5. Add Parmesan: Sprinkle a handful of grated Parmesan cheese over the top of each flatbread.
6. Final Grill: Return the assembled flatbreads to the grill, close the lid, and heat for an additional 2-3 minutes until the cheese is melted and everything is heated through.
7. Serve: Remove from the grill and garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Serve immediately.

Variations and Tips:

• Cheese Options: You can substitute Parmesan with goat cheese or burrata for a different flavor profile.
• Herbal Touch: Try using a homemade herb pesto for an extra fresh taste. A blend of basil, cilantro, or arugula can add a unique twist.
• Grill Alternatives: If you don’t have a grill, use a grill pan or oven broiler to achieve similar results.
• Sweet Addition: To enhance the sweetness, consider adding a drizzle of honey over the finished flatbreads.
• Serve it Open-Faced: For a lighter take, you can create open-faced flatbreads with only one layer of topping, reducing the carbs while still enjoying the richness of the flavors.

Sweet & Spicy Sriracha Drizzle

The Sweet & Spicy Sriracha Drizzle is a zesty and flavorful sauce that complements grilled peach and prosciutto flatbreads perfectly.

This dish offers a delightful mix of sweet and savory flavors, making it ideal for summer gatherings, casual dinners, or as an appetizer for any occasion. The preparation time is about 10 minutes, making it a quick and easy addition to elevate your flatbread experience.

Ingredients:

• ½ cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 tablespoon honey
• 1 teaspoon lime juice
• ½ teaspoon garlic powder
• Salt and pepper to taste

Cooking Steps:

1. In a medium bowl, combine the mayonnaise and Sriracha sauce. Mix well until fully incorporated.
2. Add the honey and lime juice to the bowl, stirring until the mixture is smooth and evenly blended.
3. Sprinkle in the garlic powder, then season with salt and pepper to taste. Adjust the seasoning according to your preference.
4. For extra heat, feel free to increase the amount of Sriracha or add a pinch of cayenne pepper.
5. Taste the drizzle and adjust the sweetness by adding more honey if desired.

Variations and Tips:

• For a vegan version, substitute the mayonnaise with a plant-based mayonnaise alternative.
• Add fresh herbs such as chopped cilantro or parsley to enhance the flavor profile.
• Use the drizzle not just on flatbreads but also on grilled vegetables, tacos, or sandwiches to spice things up.
• Store any leftover drizzle in the refrigerator in an airtight container for up to one week. Just give it a good stir before using it again.

Balsamic Roasted Vegetable Blend

The Balsamic Roasted Vegetable Blend is a versatile and flavorful dish that pairs beautifully with grilled meats, can be used as a topping for flatbreads, or served alongside quinoa or pasta.

This vibrant combination of vegetables is not only delicious but also packed with essential nutrients, making it a great side dish for both vegans and omnivores alike. The preparation time for this dish is approximately 15 minutes, with a cooking time of around 30 minutes, allowing you to whip up a healthy and colorful addition to your meal in under an hour.

Ingredients

• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red bell pepper, diced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Steps

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
4. Pour the balsamic mixture over the vegetables and toss until evenly coated.
5. Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
7. Once done, remove from the oven and let cool slightly before serving.
8. If desired, garnish with fresh basil before serving.

Variations and Tips

• Feel free to customize the vegetable blend with your favorites such as asparagus, carrots, or mushrooms for different flavors and textures.
• For a spicy kick, add red pepper flakes to the balsamic mixture before tossing with the vegetables.
• To save time, you can prep the vegetables ahead of time and store them in the refrigerator until you’re ready to roast.
• This dish can also be grilled in a vegetable basket or wrapped in foil on the barbecue for a smoky flavor.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days and are excellent when added to salads or grain bowls.

Smoked Gouda and Caramelized Onion

Grilled Peach and Prosciutto Flatbreads are a delicious and sophisticated appetizer or light meal that balances sweet and savory flavors perfectly. Ideal for entertaining guests or as a delightful summer dinner, this dish combines the smokiness of Gouda with the sweetness of caramelized onions and ripe peaches.

With a total preparation and cooking time of about 30 minutes, this flatbread is quick and easy to make, making it perfect for both novice and experienced cooks.

Ingredients:

• 2 flatbreads or naan
• 1 cup smoked Gouda cheese, shredded
• 1 large onion, sliced
• 2 tablespoons olive oil
• 2-3 ripe peaches, pitted and sliced
• 4-6 slices of prosciutto
• Fresh arugula or basil for garnish
• Balsamic glaze for drizzling
• Salt and pepper to taste

Instructions:

1. Caramelize the onions: In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the sliced onions, and season with salt and pepper. Cook, stirring occasionally, for about 15-20 minutes, or until the onions are golden brown and caramelized. Remove from heat and set aside.

2. Prepare the flatbreads: Preheat your grill or grill pan over medium-high heat. If using a grill pan, lightly grease it to prevent sticking.

Place the flatbreads on the grill for about 2-3 minutes on each side, until grill marks appear and they become crispy.

3. Assemble the flatbreads: Remove the grilled flatbreads from the heat. Spread a layer of caramelized onions evenly over each flatbread.

Top with shredded smoked Gouda cheese and then layer on the sliced peaches and prosciutto.

4. Grill again: Return the topped flatbreads to the grill for an additional 2-3 minutes, or until the cheese melts and is bubbly.

5. Serve: Remove from the grill and garnish with fresh arugula or basil. Drizzle with balsamic glaze before slicing into pieces. Enjoy warm!

Variations and Tips:

• Add Fruits: Experiment with other fruits such as figs or pears for a unique flavor.
• Herb Infusion: Incorporate fresh herbs such as thyme or rosemary with the caramelized onions for added depth of flavor.
• Oven Method: If a grill isn’t available, bake the flatbreads in a preheated oven at 400°F (200°C) for about 10-12 minutes after assembling.
• Cheese Choices: While smoked Gouda is delicious, you could also use other cheeses like goat cheese or blue cheese for a tangy twist.
• Serving Suggestion: Pair the flatbreads with a light salad or a glass of white wine for a complete meal.

Grilled Cherry and Prosciutto Recipe

Grilled Cherry and Prosciutto Flatbreads are a delightful and sophisticated dish that combines the sweetness of cherries with the savory flavor of prosciutto, all nestled on a crispy flatbread base.

This dish is ideal for a summer gathering, picnic, or as an elegant appetizer for special occasions. With a prep time of about 15 minutes and a cooking time of 10 minutes, you can have an impressive and delicious dish ready in no time.

Ingredients:

• 2 cups fresh cherries, pitted and halved
• 4 oz prosciutto, thinly sliced
• 2 flatbreads or naan
• 1 tablespoon olive oil
• 4 oz goat cheese, crumbled
• 1 tablespoon balsamic glaze
• Fresh arugula or basil, for garnish
• Salt and pepper, to taste

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the halved cherries with a little olive oil, salt, and pepper to enhance their flavor.
3. Place the flatbreads on the grill for about 2-3 minutes until they start to get crispy and have grill marks.
4. Remove the flatbreads from the grill and evenly distribute the crumbled goat cheese over each flatbread.
5. Top the goat cheese with the cherry mixture and drape the prosciutto slices over the cherries.
6. Return the flatbreads to the grill for an additional 5-7 minutes, or until the prosciutto is slightly crispy and the cheese is warmed through.
7. Remove from the grill, drizzle with balsamic glaze, and garnish with fresh arugula or basil before serving.

Variations and Tips:

• Substitute goat cheese with ricotta or mozzarella for a milder flavor.
• For added sweetness, incorporate a sprinkle of brown sugar over the cherries before grilling.
• If you prefer a vegetarian option, omit the prosciutto or replace it with grilled vegetables like zucchini or bell peppers.
• Experiment with different herbs, such as thyme or rosemary, for additional flavor enhancements.
• Verify the cherries are ripe and sweet for the best flavor contrast with the prosciutto.

Maple Syrup Glaze Variation

Grilled Peach and Prosciutto Flatbreads with a Maple Syrup Glaze is a delicious, sweet-and-savory dish perfect for summer gatherings or a special date night at home.

This delightful flatbread is ideal for those who appreciate the balance of juicy grilled peaches and the saltiness of prosciutto, enhanced by a rich and glossy maple syrup glaze. With a preparation time of around 30 minutes, this dish can easily impress your guests while being simple enough for a casual weeknight dinner.

Ingredients:

• 4 flatbreads or naan
• 2 ripe peaches, halved and pitted
• 4 ounces prosciutto, thinly sliced
• 1 cup fresh arugula
• ½ cup crumbled goat cheese or feta cheese
• ¼ cup maple syrup
• 2 tablespoons balsamic vinegar
• Olive oil
• Salt and pepper to taste
• Fresh mint leaves (for garnish, optional)

Cooking Steps:

1. Preheat your grill to medium heat.

2. Brush the flatbreads lightly with olive oil and sprinkle with salt and pepper.

3. Place the peach halves, cut side down, on the grill and cook for about 4-5 minutes, or until grill marks appear and they become tender.

Flip and grill for an additional minute before removing from the grill. Once cooled slightly, cut the peaches into thin wedges.

4. Place the flatbreads on the grill, cooking each side for about 2-3 minutes until warm and slightly crispy.

5. While the flatbreads are grilling, prepare the maple syrup glaze. In a small saucepan over medium heat, combine the maple syrup and balsamic vinegar.

Bring to a gentle simmer and cook for about 5 minutes, or until slightly thickened. Remove from heat.

6. Once flatbreads are done, layer each with arugula, prosciutto, and peach wedges.

7. Drizzle the warm maple syrup glaze over the flatbreads.

8. Top with crumbled cheese and garnish with fresh mint leaves if desired.

9. Slice into pieces and serve immediately while warm.

Variations and Tips:

• For added flavor, try marinating the peaches in a little balsamic vinegar before grilling.
• You can use a balsamic glaze instead of the maple syrup glaze for a different flavor profile.
• Swap out the goat cheese for burrata or mozzarella for a creamier texture.
• Include additional toppings like figs, honey, or walnuts for extra flavor and crunch.
• This dish can also be made vegetarian by omitting the prosciutto and adding more vegetables like roasted red peppers or zucchini.

Zesty Lime and Cilantro Topping

This zesty lime and cilantro topping is the perfect finishing touch for grilled peach and prosciutto flatbreads, delivering a burst of fresh flavors that complement the sweetness of the peaches and the saltiness of the prosciutto.

Ideal for a light summer meal or as an appetizer for entertaining guests, this dish can be prepared in about 15 minutes, making it a quick and delightful addition to your culinary repertoire.

Ingredients:

• 1/4 cup fresh cilantro, chopped
• Zest of 1 lime
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1 small jalapeño, finely diced (for heat)

Cooking Steps:

1. In a medium mixing bowl, combine the chopped cilantro, lime zest, lime juice, and olive oil.
2. If using, add the finely diced jalapeño for an extra kick.
3. Season the mixture with salt and pepper to taste, stirring until well combined.
4. Let the topping sit for about 5 minutes, allowing the flavors to meld.
5. Once your grilled peach and prosciutto flatbreads are ready, generously spoon the zesty lime and cilantro topping over each flatbread just before serving.

Variations and Tips:

• For a creamier topping, consider adding a dollop of Greek yogurt or sour cream to the mixture.
• Substituting fresh mint for cilantro can offer a revitalizing twist, perfect for those who prefer a slightly different herb profile.
• Try incorporating diced avocado for added creaminess and richness, complementing the dish even further.
• This topping can also be drizzled over grilled chicken or fish for an added layer of flavor.