
How To Make Simple Peach, Basil and Ricotta Flatbread
Prepare a nice meal with this flatbread recipe, made with fresh peaches, ricotta, and basil with a drizzle of balsamic vinegar reduction.
Serves:
Ingredients
- 2whole wheat flatbreads,or naan, store-bought
- ⅔cupricotta,enough to cover the top of each flatbread, adjust as needed
- 2ripe yellow peaches,peeled and sliced
- 2tspfresh basil,chopped, a few big basil leaves’ worth
- sea salt and black pepper
- balsamic vinegar reduction,for drizzling
Instructions
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Preheat the oven to 425 degrees F. Place the flatbread in a cast iron pan or baking sheet.
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Spread ricotta evenly across the flatbread, leaving ½ inch around the edges. Place slices of peach on the ricotta.
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Bake for 10 to 12 minutes. Sprinkle with chopped basil, sea salt, and freshly ground black pepper.
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Slice, then drizzle with balsamic reduction before serving.
Nutrition
- Calories: 1104.58kcal
- Fat: 39.58g
- Saturated Fat: 10.07g
- Monounsaturated Fat: 23.53g
- Polyunsaturated Fat: 4.05g
- Carbohydrates: 147.23g
- Fiber: 9.24g
- Sugar: 19.39g
- Protein: 42.48g
- Cholesterol: 42.16mg
- Sodium: 2089.42mg
- Calcium: 315.12mg
- Potassium: 813.47mg
- Iron: 12.26mg
- Vitamin A: 125.51µg
- Vitamin C: 10.20mg
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