Grilled Peach Flatbread with Ricotta & Arugula
A delightful dish combining sweet grilled peaches, creamy ricotta, and peppery arugula on warm flatbread, perfect as an appetizer or light meal.
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.
Notes
Serve on a wooden cutting board or decorative plate. Goes well with a light salad or a glass of chilled white wine. Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven to enjoy the flavors again.