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!

Course Appetizer

Cuisine American, Mediterranean

Keyword peach flatbread

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 338kcal

Author Julia

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

US Customary - Metric

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