Simple Peach, Basil and Ricotta Flatbread
Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet summer dinner ready in fifteen minutes!
Ingreadient
- 2 store-bought whole wheat flatbreads or naan
- ⅔ cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads)
- 1 to 2 ripe yellow peaches, peeled and sliced (I only needed one)
- 2 teaspoons fresh basil, chopped (a few big basil leaves’ worth)
- sea salt and black pepper
- balsamic vinegar reduction, for drizzling (see notes)
Direction
- Preheat the oven to 425 degrees Fahrenheit. Place the flatbread in a cast iron pan or baking sheet.
- Spread ricotta evenly across the flatbread, leaving ½ inch around the edges. Place slices of peach on the ricotta.
- Bake for 10 to 12 minutes. Sprinkle with chopped basil, sea salt and freshly ground black pepper. Slice, then drizzle with balsamic reduction before serving.
