Grilled Peach Flatbread with Ricotta & Arugula is a delightful dish that combines sweet and savory flavors. It’s perfect as an appetizer, a light meal, or a unique addition to a summer barbecue. The combination of juicy grilled peaches, creamy ricotta, and peppery arugula on a warm flatbread creates a tasty experience for your palate.
Why Make This Recipe
This recipe is not only delicious but also simple to prepare. Grilling peaches enhances their natural sweetness and makes them a fantastic topping for flatbread. The combination of ricotta and arugula adds a creamy and slightly peppery contrast that balances out the sweetness. It’s a great way to impress your friends and family with minimal effort.
How to Make Grilled Peach Flatbread with Ricotta & Arugula
Ingredients:
- 1 flatbread or naan
- 2 ripe peaches, halved and pitted
- 1/2 cup ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes (optional)
- 1 cup arugula
- Salt and black pepper, to taste
- Optional: balsamic glaze, for drizzling
Directions:
- Preheat your grill or grill pan over medium heat.
- Brush the peach halves with olive oil and grill for 2–3 minutes per side, until they are charred and tender. Once done, slice them into wedges.
- In a small bowl, mix the ricotta with lemon zest, a pinch of salt, and black pepper to taste.
- Preheat your oven to 400°F (200°C). Place the flatbread on a baking sheet and warm it for about 5 minutes, or until slightly crisped.
- Spread the ricotta mixture over the warm flatbread.
- Top with grilled peach slices and arugula.
- Drizzle honey and balsamic glaze over the top, if desired. Sprinkle with chili flakes for a little kick.
- Slice your flatbread and serve it warm or at room temperature.
How to Serve Grilled Peach Flatbread with Ricotta & Arugula
Serve the flatbread on a wooden cutting board or a decorative plate. You can cut it into smaller pieces for easy sharing. It goes well with a light salad or a glass of chilled white wine.
How to Store Grilled Peach Flatbread with Ricotta & Arugula
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. It’s best to consume it fresh, but you can reheat it in the oven to enjoy the flavors again.
Tips to Make Grilled Peach Flatbread with Ricotta & Arugula
- Use ripe peaches for the best sweetness and flavor.
- If you don’t have flatbread, naan or pita bread works well too.
- You can add other toppings like prosciutto or nuts for extra texture and taste.
Variation
You can substitute peaches with other fruits like figs or nectarines. Feel free to experiment with different types of cheese for unique flavors, such as goat cheese or feta.
FAQs
1. Can I use canned peaches?
It’s best to use fresh peaches for the best flavor. Canned peaches may be too soft and watery.
2. Is it possible to make this recipe vegan?
Yes, you can use a vegan ricotta substitute and omitting the honey or using a vegan sweetener.
3. Can I prepare the flatbread ahead of time?
Yes, you can grill the peaches and prepare the ricotta mixture in advance. Assemble the flatbread just before serving for best results.
Grilled Peach Flatbread with Ricotta & Arugula
Ingredients
For the flatbread
- 1 piece flatbread or naan Naan or pita bread works well as alternatives.
For the toppings
- 2 pieces ripe peaches, halved and pitted Use ripe peaches for the best sweetness.
- 1/2 cup ricotta cheese Can substitute with vegan ricotta for a vegan option.
- 1 teaspoon lemon zest
- 1 tablespoon honey Use a vegan sweetener for a vegan option.
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes Optional, for added spice.
- 1 cup arugula
- Salt and black pepper, to taste
- Optional: balsamic glaze, for drizzling
Instructions
Preparation
- Preheat your grill or grill pan over medium heat.
- Brush the peach halves with olive oil and grill for 2–3 minutes per side, until they are charred and tender. Slice them into wedges once done.
- In a small bowl, mix the ricotta with lemon zest, a pinch of salt, and black pepper to taste.
Cooking
- Preheat your oven to 400°F (200°C). Place the flatbread on a baking sheet and warm it for about 5 minutes, or until slightly crisped.
- Spread the ricotta mixture over the warm flatbread.
- Top with grilled peach slices and arugula.
- Drizzle honey and balsamic glaze over the top, if desired. Sprinkle with chili flakes for a little kick.
Serving
- Slice your flatbread and serve it warm or at room temperature.
