Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Peaches and Prosciutto Flatbread

Peach and Prosciutto Flatbread

Serves 2 to 4

Here is what you need:

2 naan bread

2 fresh peaches thinly sliced

ricotta cheese (about 4 ounces)

3 to 4 ounces of prosciutto, torn into pieces

½ cup balsamic reduction/glaze

¼ cup honey

1 tsp fresh lemon juice

a couple grinds of black pepper

Small bunch of fresh basil, chiffonade

A note about the balsamic reduction/glaze.You can also use a cup of regular balsamic vinegar. Just put it in a sauce pot add the honey, lemon and pepper and reduce it down over medium heat. It may take about 15 minutes to reduce to a half a cup. Also, if you use the reduction/glaze taste it to see if it’s already sweet. You may not need as much honey.

Here is what you need to do:

I make my flatbread on my grill pan. I like the grill marks on the naan. But you can totally make this in the oven or in a cast iron skillet or on your grill. Whatever you are using make sure you lightly brush it with oil.

In a small saucepan combine the balsamic, lemon juice, honey and black pepper. Warm over medium low heat. If your glaze gets too thick, you can add a little water. You don’t want it runny you want it to be the consistency of honey.

Take the naan and place it top side down, the bumpy side, on the lightly oiled grill/pan. Place it in the oven or on the grill and heat for 3 minutes or until it's charred to your liking.

Remove from oven or grill and flip the naan on a cutting board. Spread ricotta evenly and not overly thick over the top again of the non charred side. Take peaches and prosciutto and scatter across the top. Next drizzle with the balsamic and put it back on the grill and cover it. Cook for 7 minutes, the bottom of the naan should have a nice char.
Remove from head and sprinkle the basil across the top. Cut it into squares.

Let’s eat.

Sponsored Content

Sponsored Content