Let Me Tell You About This Flatbread (Spoiler: It Involves Peaches)
Alright, so here's the thing—grilled peach and burrata flatbread is basically my summer party trick. It started after I totally botched a fancy tart at a barbecue and, out of sheer panic, I threw some peaches and cheese on leftover pizza dough. My neighbor Steve (who usually acts like a food critic) said it was 'bang on'—so, yeah, now I make this whenever I want to look like I have my act together. Or at least like I bought the good cheese.
Honestly, if you can handle a grill, you can make this. Only warning: you might find yourself eating it straight off the cutting board. I mean, who needs plates?
Why You'll Love This—Or At Least Why I Keep Making It
I make this grilled peach and burrata flatbread when I've got people coming over and I don't want to stress. My family goes a bit bonkers for it (especially my dad, who doesn't even like fruit in his food, except apparently when it's grilled). It's sweet, creamy, salty—oh, and it looks way fancier than it actually is. Plus, let's face it, sometimes you just want to eat cheese with your hands.
I'll admit, slicing peaches neatly is a pain. I used to get all worked up about the perfect slice, but now I just go with whatever shape the peach wants to be. Tastes the same, right?
What You’ll Need (And Yes, You Can Sub Stuff In)
- Flatbread base: Store-bought naan, pita, or homemade dough (sometimes I use pizza bases if I'm in a pinch—honestly, my grandmother always insisted on making her own, but I've used pretty much every supermarket brand and never had complaints)
- Fresh peaches: 2-3 ripe ones. Nectarines work too if that's what you have, or even plums in a wild moment
- Burrata cheese: 1 large ball. Mozzarella di bufala is nice too but, let's be real, any fresh mozzarella is lovely
- Olive oil: Just a drizzle, nothing too fancy
- Prosciutto: 4-6 slices, optional (sometimes I use speck or skip it entirely for my veggie friends)
- Fresh basil: A handful, torn. Or rocket/arugula if that's knocking around in your fridge
- Balsamic glaze: For drizzling. I sometimes just reduce balsamic vinegar on the stove but those bottled glazes are handy
- Salt and pepper: To taste (I go heavy on black pepper, but that's just me)
How I Actually Make This (Sometimes With a Little Chaos)
- First, preheat your grill (or grill pan if it's raining again—story of my summer) to medium-high. You want those grill marks, trust me. But if you don't get them, no big deal.
- Slice peaches into wedges—not too thick, not paper-thin. This is where I usually sneak a slice. Or three. Toss them lightly with a bit of olive oil.
- Grill the peaches for 1-2 minutes a side. They should look a bit caramelized; don’t panic if they stick a bit, just wiggle them off. Happens to me every time.
- Pop your flatbread on the grill for 1-2 minutes per side, until it's got a bit of char. Or use your oven at 220°C if you're not feeling outdoorsy.
- Take the bread off, arrange the grilled peaches on top, then tear (don't slice!) the burrata over everything. Scatter the prosciutto around if using, plus basil. I usually go a bit wild with the basil, but that's just me.
- Drizzle with balsamic glaze and a generous glug of olive oil. Finish with a good pinch of salt and black pepper. Stand back and admire your work—or just go straight in with a knife.
Notes: The Stuff I’ve Figured Out the Hard Way
- If your peaches are a bit underripe, just grill a bit longer—they’ll sweeten up.
- I tried this once with ricotta instead of burrata. Not the same. Stick with burrata or mozzarella if you can.
- Don't skip the balsamic. I did once and it was... fine, but not magic.
Experiments (Some Good, One Not So Much)
- I’ve swapped in grilled plums. Surprisingly tasty!
- Once tried blue cheese instead of burrata—let’s just say Steve the neighbor didn’t love that one.
- Honey instead of balsamic for a sweet twist. Not half bad, honestly!
What If I Don’t Own a Grill?
No worries—your oven's broiler works fine. Or a cast iron skillet. I even made it on a sandwich press once when I was visiting my aunt in Wales (don't recommend; cleanup was epic).
How Long Does This Last?
Technically, leftovers keep in the fridge for a day or two, but honestly, in my house it never lasts more than a day—someone always nicks the last piece. If you have more self-control, store wrapped up in the fridge and eat cold (it’s still good!).
How I Serve It (And How My Family Insists I Serve It)
I cut it into big rustic slices and put it on a wooden board. Sometimes I add extra basil leaves on the side. My cousin dips hers in extra balsamic, which is a bit rogue but fair play.
Lessons Learned (So You Don’t Have to Make My Mistakes)
- Don’t rush grilling the peaches—if you do, they’ll be bland and a bit sad. I once tried to speed it up and ended up with mush.
- Let the bread cool slightly before adding the cheese, otherwise it melts into oblivion. On second thought, maybe that’s not so bad but it does get messy.
Your Questions (and My Rambling Answers)
- Can I use canned peaches? Technically yes, but they’re much sweeter and can get mushy. Fresh is best but, needs must!
- What’s the best burrata? I usually grab whatever’s at the shop—here’s a handy guide from Serious Eats if you want to geek out about cheese.
- Can I make this gluten-free? Absolutely—just swap for your fave GF flatbread. No one will notice. Minimalist Baker has a pretty good recipe.
- Do I have to use a fancy balsamic glaze? Nope! I often just simmer balsamic vinegar with a spoonful of honey until it thickens. Easy as pie (actually, easier).
- What if my burrata is a bit watery? Pat it gently with paper towels. Or just embrace the mess, which is what I usually do.
- Can I prep this ahead? You can grill the peaches and keep them in the fridge, and have everything else ready to go. But assemble right before serving, or you’ll end up with soggy bread. Not fun.
By the way, if you ever find yourself with extra flatbread and no peaches, try it with figs or roasted grapes. Actually, that’s my next experiment. Stay tuned (or just text me for updates, ha!).
Ingredients
- 2 flatbreads or naan
- 2 ripe peaches, pitted and sliced
- 1 tablespoon olive oil
- 1 ball (about 4 oz) burrata cheese
- ¼ cup fresh basil leaves
- 2 tablespoons balsamic glaze
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
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1Preheat a grill or grill pan to medium-high heat. Brush peach slices with olive oil.
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2Grill the peach slices for 2-3 minutes per side until grill marks appear and peaches are slightly softened. Remove from grill.
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3Place flatbreads on the grill for 1-2 minutes per side until warmed and lightly charred.
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4Arrange grilled peaches evenly over the flatbreads. Tear burrata cheese and distribute on top.
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5Sprinkle with sea salt and black pepper. Top with fresh basil leaves and drizzle with balsamic glaze before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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