Easy Peach and Ricotta Flatbread
This Easy Peach and Ricotta Flatbread blends sweet peaches with creamy ricotta for a delightful appetizer or snack that's perfect for summer gatherings.
Servings: 4
Calories: 300kcal
Ingredients
Flatbread Base
- 2 small flatbreads
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Topping Mixture
- 3 medium fresh peaches thinly sliced
- 1 cup ricotta cheese
- 5 slices prosciutto torn into pieces
- 1 cup baby arugula
- 2 tablespoons honey optional for drizzling
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush each flatbread generously with olive oil and sprinkle evenly with sea salt and pepper.
- Spread a layer of ricotta cheese over the flatbreads, leaving a small border around the edges.
- Arrange the peach slices over the ricotta, distributing them evenly.
- Scatter the torn prosciutto over the peaches for a salty kick, then place the flatbreads on the prepared baking sheet.
- Bake in the preheated oven for about 15-20 minutes, until the edges are crisp and the cheese is warmed through.
- After removing from the oven, top with fresh arugula and a drizzle of honey if desired. Let cool for a few minutes before slicing into pieces.
Notes
For an extra burst of flavor, sprinkle the flatbread with a dash of red pepper flakes before baking. Leftovers can be stored in the refrigerator for up to three days, but are best enjoyed fresh.
This recipe is an original creation inspired by classic Easy Peach and Ricotta Flatbread flavors. All ingredient ratios and instructions are independently developed.