This 30-minute recipe features creamy goat cheese, sweet ripe peaches, and savory prosciutto, all baked on a crisp flatbread and finished with peppery arugula and a tangy balsamic glaze. It’s ideal for summer gatherings, quick weeknight dinners, or a fancy-ish lunch that looks straight out of a restaurant.
Summer Parties Need This Peach & Prosciutto Flatbread
- Sweet-Savory Combo: I’m obsessed with the way the tangy goat cheese melts into sweet peaches and salty prosciutto. This peach flatbread got that “I’d order this at a wine bar” vibe, but you can make it in your pajamas.
- Minimal Prep and Flexible: Ten minutes of hands-on time and no fancy equipment. Flatbreads are a blank slate, so you can swap ingredients based on what’s in your fridge (see my substitution notes below).
- Summer on a Plate: This is peak summer eating—ripe peaches, fresh arugula, and no need to heat up the house for hours. I love making this from June through September when peaches are at their juiciest. This peach flatbread, spinach ricotta flatbread, and my blueberry feta flatbread are perfect for summer parties, girls’ nights, or even as an appetizer for a backyard BBQ.
Ingredient Notes & Substitutions
- Flatbread: Store-bought naan, pita, or any thin pizza crust will work. For gluten-free, use GF flatbreads, GF almond or cassava tortillas.
- Olive Oil: You can swap in melted butter or even a garlicky oil for extra flavor.
- Goat Cheese: Not a fan? Cream cheese, ricotta, or even burrata work great. Dairy-free cheese also melts surprisingly well here.
- Peaches: I used fresh yellow peaches. You can also use nectarines, plums, or even thinly sliced pears (preferably cooked a little bit) in the off-season. Well-drained canned peaches are also fine.
- Prosciutto: Swap for bacon bits, chopped cooked bacon, thinly sliced ham, or even smoked turkey for a lighter version. To make it vegetarian, leave it out or use thinly sliced zucchini or mushrooms.
- Arugula: Spinach, baby kale, or microgreens work too.
- Balsamic Glaze: Store-bought is easiest, but you can make your own by simmering balsamic vinegar with a touch of honey or brown sugar until syrupy.
How to Make Peach Flatbread
- Preheat your oven to 400°F. Brush the flatbreads with olive oil and season with salt and pepper.
- Crumble goat cheese over each flatbread, leaving a border around the edges.
- Layer on the sliced peaches.
- Tear the prosciutto into pieces and scatter them evenly over the top.
- Bake: Transfer the flatbreads to a baking pan and bake for about 20 minutes, until the cheese is melty and the crust is golden.
- Final assembly: Let them cool slightly, then top with fresh arugula and a drizzle of balsamic glaze. Slice and serve warm.
More Must-Try Peach Recipes
- Blueberry Peach Spinach Salad with Pecans and Balsamic Dressing
- Chicken with Peaches and Honey-Lemon Sauce
- Grilled Peaches
- Stone Fruit Pasta Salad with Cherries, Peaches, Feta, and Arugula
- Cilantro-Lime Chicken Bowls with Peach Salsa
- Peach & Blackberry Spinach Salad
- Salmon Tacos with Mango-Peach Salsa
Peach Flatbread with Goat Cheese & Prosciutto
I combine creamy goat cheese with sweet peaches and savory prosciutto over traditional flatbread, then cook to crispy and gooey perfection, and top with arugula and balsamic glaze. Perfect appetizer, snack, lunch, or Summer party food!
Ingredients
- 2 small flatbreads
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup crumbled goat cheese
- 3 medium yellow peaches cut into thin slices
- 6 slices prosciutto
- ½ cup baby arugula
- 3 tablespoons balsamic glaze
Instructions
- Preheat the oven to 400 degrees F.
- Brush the olive oil over each of the flatbreads, then sprinkle with the salt and pepper.
- Crumble the goat cheese over the flatbreads, leaving ½ inch for crust.
- Place the sliced peaches over the flatbread in an even layer.
- Tear the prosciutto into small pieces and scatter them over the flatbread.
- Place the flatbread on a large baking pan and cook at 400 degrees for 20 minutes until the cheese is melty and the crust is golden brown. Let cool for a few minutes.
- Top the flatbreads with the arugula and drizzle the balsamic glaze over top. Slice and serve.
Notes
- Dry the excess moisture from the peaches before using.
- Use ripe peaches and baby arugula for the best flavor.
- You can use canned peaches in place of fresh, just make sure to drain the excess liquid.
- You can use pita bread or naan in place of flatbread, just follow the steps as instructed.
- Storage: Store the peach flatbread in an airtight container in the refrigerator without the arugula for up to 4 days. To reheat, bake at 400 degrees F for 5-7 minutes to toast the bread, then add the arugula back.
Nutrition
Nutrition Information
Peach Flatbread with Goat Cheese & Prosciutto
Amount per Serving
Calories
338
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
21
mg
7
%
Sodium
865
mg
38
%
Potassium
218
mg
6
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
13
g
14
%
Protein
10
g
20
%
Vitamin A
726
IU
15
%
Vitamin C
5
mg
6
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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