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Simple Peach, Basil and Ricotta Flatbread

Name: Simple Peach, Basil and Ricotta Flatbread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 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)

Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet summer dinner ready in fifteen minutes!

20 min total 5 min prep 15 min cook 2 458 cal

Ingredients

2 serv.

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)

Instructions

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1 Preheat the oven to 425 degrees Fahrenheit. Place the flatbread in a cast iron pan or baking sheet.
2 Spread ricotta evenly across the flatbread, leaving ½ inch around the edges. Place slices of peach on the ricotta.
3 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.