Author Notes
I was invited to a party and needed to bring a dish made with peaches or prosciutto. This flatbread has them both, as well as with mozzarella, black olives, and arugula with a balsamic glaze. The sweet peaches go well with the crispy flatbread and the salty prosciutto. It makes a great appetizer or a main dish with a salad. —Leith Devine
Ingredients
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2
packaged flatbreads or pitas
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2 tablespoons
olive oil
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1
garlic clove, crushed
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1 tablespoon
salt
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2 teaspoons
pepper
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1
shallot, chopped
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8
greek black olives, chopped
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12
fresh basil leaves
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3
peaches, sliced thinly
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8
slices prosciutto, torn into strips
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8 ounces
fresh mozzarella (I used bocconcini)
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arugula
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balsamic vinegar glaze
Directions
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Heat grill to low or preheat oven to 400 degrees.
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Mix olive oil, garlic, salt and pepper in a small bowl. Brush onto flatbreads. Scatter chopped shallots and olives around the bread.
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Place basil leaves on bread, then add the sliced peaches. Add fresh mozzarella balls.
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Grill on low heat until the cheese melts. In the oven, place on a pizza stone or directly on the rack and bake until the cheese melts.
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Remove from oven and place a big handful of arugula on top. Drizzle with balsamic vinegar glaze.
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