Peach, Prosciutto & Burrata Flatbread
When it’s the end of the season and local peaches are on sale at your neighborhood supermarket, you buy several and make sweet and savory dishes that will hold you over till next year—like a peach, prosciutto, and burrata flatbread.
There are so many delicious peach flavor combinations, but pairing slices of the juicy fruit with crisp, salty prosciutto pretty much takes the cake. It only takes a few minutes in the oven at a high temperature to get a few thin slices of Italian dry-cured ham to the perfect crunchy texture.
And while the base for any flatbread is traditionally mozzarella, the stringy, creamy consistency of burrata is next level. It melts beautifully, forming a cushion for the toppings—plus, it’s perfect for snacking with a little sea salt.
If I’m busy during the week, but still want to cook at home, a quick flatbread can’t be beat. It’s cheaper and a little healthier than greasy delivery pizza and it can be made with whatever toppings you have on hand. You really just need cheese as a foundation to meld everything together into one flavorful masterpiece.
This four-ingredient flatbread recipe comes together in 15 minutes and is simply delicious for summertime.
PEACH, PROSCIUTTO, AND BURRATA FLATBREAD
PREP TIME: 5 minutes
COOK TIME: 10 minutes
1 pre-cooked flatbread crust
2-3 thin slices of prosciutto, torn into pieces
1 thinly sliced peach, pitted
1/2 tablespoon olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees. Drizzle half of the olive oil on the pre-cooked flatbread crust. Place in pre-heated oven for 5 minutes. Remove crust from the oven and top with sliced peaches, pieces of prosciutto, dollops of burrata, and season with salt and pepper. Bake for another 5 minutes until prosciutto is crispy and burrata melts. Pull from oven and top with a handful of arugula and drizzle with a balsamic glaze and remaining olive oil.