Peach, Prosciutto, and Basil Flatbread

Depending on where you live, you have either heard of or seen our famous Colorado Palisade Peaches. They are currently everywhere right now!  As you know, I love cooking and baking with peaches as previously mentioned here.

This year is no exception and I really had fun putting together this flatbread melody.  This version will take your tastes senses all over the place...creamy, sweet, salty, and crunchy.  It is one that we will be making a lot of for future parties and guests.  The beauty of flatbread creations are they can serve as a meal or cut up smaller, can be the perfect appetizers.

Today is raining...strike that...today is absolutely pouring!  Normally on a Friday night, we would enjoy this (or any) flatbread option on our back deck with a nice bottle of wine and decompress from our week.

Peach, Prosciutto, and Basil Flatbread

1- Stonefire Artisan Flatbread

3 ounces Alouette Garlic & Herbs Soft Spreadable Cheese (from a 6.5 ounce container)

8 slices prosciutto

1 fresh peach

2 fresh basil leaves (cut chiffonade)

Prepared Balsamic Vinegar Glaze (available in most major grocery stores)

p

Preheat oven to 425 degrees.

Place flatbread directly on oven rack for 5 minutes.

Remove from oven and place on a parchment paper lined baking sheet.

Keep oven preheated while you prepare other ingredients.

Cut peach in half and remove the seed. Cut halves into thin wedges.

Preheat grill pan on medium heat.  Spray grill pan with non-stick cooking spray.

Grill peach wedges just until you see grill marks (about 5 minutes each side).

In a non-stick sauté pan, preheat to medium.

Add prosciutto and fry until just starting to crisp.

Remove from pan and chop into small pieces.

Once everything is ready to assemble, spread the Alouette Garlic & Herbs cheese all over the flatbread.

Place the grilled peaches directly on the cheese.  Sprinkle the cooked prosciutto over flatbread. 

Bake in oven for approximately 5 minutes.

Remove from oven and drizzle the balsamic glaze all over the flatbread. 

Finish with sprinkling the basil pieces.

Enjoy with your favorite chilled Sauvignon Blanc or White Pinot.

Cheers!

One Year Ago: Peach Sangria

Two Years Ago: No Post

Three Years Ago: Yellow and Red Tomato Pico De Gallo and Pictures

Four Years Ago: Basil and Black Pepper Brined Chicken and The Lost Kitchen

Five Years Ago: No Post

Six Years Ago: No-Bake Ombre Blackberry Cheesecakes

Seven Years Ago: Grilled Shrimp, Corn and Avocado Salad...Surviving Roadtrips

Eight Years Ago: Cheesecake with Strawberry Sauce...School's In Session

Nine Years Ago: Volleyball Cookies and Lessons in Icings

Ten Years Ago: Puttanesca Pasta Night