Oh my heavens this was delicious!
The creamy cheese with the sweet peaches with the fresh basil with the flavorful balsamic was perfect. It’s very filling and makes a perfect summery lunch!
There are so many yummy cheese + fruit combinations. Let me save you some time and decision-making. I made 2 different flatbreads, using 2 different cheeses: ricotta & goat cheese. The race wasn’t even close – goat cheese is soooo much better. The ricotta was very bland, but some people may like that more than the strong goat cheese.
Also, DO NOT just pour the balsamic on straight from the bottle. I made this mistake on the first flatbread. Take the extra 5 minutes and make a balsamic reduction to accentuate the flavor – it will be worth it. I intended for my balsamic to be a drizzle, and a drizzle it was, but by the time I got my camera out and got everything ready for pictures, it turned into more of a puddle. Next time I’ll drizzle after I cut the pieces so it won’t all sink to the middle.
Basil Peach Flatbread with Goat Cheese
1 large fresh ripe peach
¼ cup fresh goat cheese (or however much it takes to cover your bread)
store bought flatbread (I used oven-baked Naan)
3 fresh basil leaves, chopped
½ cup balsamic, to be reduced and drizzled
Preheat your oven to 500 degrees. Spread the cheese on the flatbread and top with sliced peaches. Bake in the oven for 10 minutes. While that’s cooking, bring the balsamic to a boil, turn the heat down to low and simmer for a few minutes until the balsamic has reduced to half its amount. When the flatbread is done cooking, top it with fresh basil and drizzle with balsamic reduction. Enjoy!