UPDATED!!!!!
Grilled Naan With Prosciutto, Peaches And Ricotta
Can use as main dish, side or appetizers.
You can also make this recipe with a grill pan and a cover for the pan or in the oven if needed.
Here is what you need:
2 naan bread
2 fresh peaches thinly sliced
ricotta cheese (about 6 ounces)
3 to 4 ounces of prosciutto, torn into pieces
½ cup balsamic reduction/glaze (I use Doris balsamic glaze or you can make your own, recipe included)
fresh ground black pepper
Small bunch of fresh basil, chiffonade
How to make balsamic reduction/glaze:
Take 1/2 cup of regular balsamic vinegar and put it in a saucepan and bring to a soft boil. Add 1/4 cup honey, 1 tsp lemon juice and a few grinds of pepper. Reduce it down over medium heat.
This may take about 15 minutes to reduce to a half a cup. Set aside and let cool
Here is what you need to do:
Preheat your grill to 350 and very lightly brush or spray with oil.
Take the naan and place it top side down, the bumpy side, on the lightly oiled grill. Close the cover and grill 3 to 4 minutes.
Remove from grill and flip the naan. Spread ricotta evenly and not overly thick over the top of the grilled side. Take peaches and prosciutto and scatter across the top. Next drizzle with the balsamic. If you prefer, you can scatter the basil over the naan now or wait until right before serving which is what I do.
Place the naan back on the grill and close cover. Grill for 5 tp 6 minutes, the bottom of the naan should have a nice char, some like dark others like light. You pick.
Top with fresh basil and a few grinds of pepper. Slice as desired and serve.
Let’s Eat!!