Recipes › Peach › Peach and Prosciutto Flatbread
Peach and Prosciutto Flatbread
This irresistible summer flatbread pairs roasted peach slices with salty prosciutto, creamy ricotta, honey, and fresh basil on a crisp, golden crust. The interplay of sweet peach, savoury cured meat, and floral honey is a classic Italian-inspired combination that works perfectly as a starter, light lunch, or party appetiser. It takes barely 25 minutes from start to finish.
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Ingredients
- flatbread or naan
- ripe peaches, thinly sliced
- oz prosciutto, thinly sliced
- cup whole-milk ricotta
- tablespoons honey
- tablespoon olive oil
- cup fresh basil leaves
- teaspoon red pepper flakes
- flaky sea salt
- black pepper
Contains: cereals gluten, milk.
Method
- Preheat oven to 425°F. Brush flatbreads with olive oil and place on a baking sheet.
- Bake for 5 minutes until the edges begin to crisp.
- Remove from oven. Spread ricotta evenly over each flatbread.
- Arrange peach slices over the ricotta.
- Return to the oven and bake for 8–10 more minutes until the peaches are softened and the flatbread is golden.
- Remove from oven and immediately drape prosciutto over the warm flatbread.
- Scatter basil leaves and red pepper flakes over the top. Drizzle with honey.
- Season with flaky salt and cracked black pepper. Slice and serve immediately.
Tips
- Adding the prosciutto after baking keeps it silky and slightly warm rather than dried out.
- Use a ripe but firm peach — very soft peaches will release too much juice and make the flatbread soggy.
Ring the changes
- Swap ricotta for goat cheese or burrata for a richer, tangier version.
- Add a handful of arugula over the top for a peppery finish.
Keeping it
Best eaten immediately. Assembled flatbreads do not store well.
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