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Perfect Peach Burrata Prosciutto Flatbread

peach burrata prosciutto flatbread - featured image
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A simple yet indulgent flatbread combining ripe peaches, creamy burrata, salty prosciutto, and fresh basil on a crisp thin crust, perfect for easy summer gatherings.

Ingredients

Scale
  • 1 store-bought or homemade flatbread (about 10–12 inches)
  • 2 tablespoons extra virgin olive oil
  • 2 ripe peaches, thinly sliced
  • 6 ounces fresh burrata cheese, room temperature
  • 4–6 slices prosciutto di Parma, thinly sliced
  • About 10 fresh basil leaves, torn
  • Honey, for drizzling (optional)
  • Freshly cracked black pepper, to taste
  • Sea salt flakes, light sprinkle

Instructions

  1. Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while it preheats for about 30 minutes.
  2. Lightly brush the olive oil over the surface of your flatbread and set aside.
  3. Wash and dry the peaches. Using a sharp knife, slice them thinly (about 1/8 inch or 3 mm thick). Blot with paper towels if very juicy.
  4. Lay the peach slices evenly over the flatbread, leaving a small border around the edges.
  5. Transfer the flatbread to the preheated oven or onto the hot pizza stone. Bake for 8-10 minutes until edges are golden and peaches start to soften but are not mushy.
  6. Remove the flatbread from the oven. Tear the burrata into chunks and distribute evenly over the warm flatbread. Drape the prosciutto slices on top.
  7. Scatter torn fresh basil leaves over the flatbread. Drizzle with honey to taste and sprinkle lightly with sea salt flakes and freshly cracked black pepper.
  8. Cut into wedges and serve immediately while the burrata is creamy and the flatbread still crisp.

Notes

Use firm peaches to avoid soggy flatbread; blot juicy slices with paper towels. Let burrata rest at room temperature for 20-30 minutes before using. For extra char, broil 1-2 minutes after baking but watch carefully. Preheat baking sheet if not using pizza stone for crisper crust. Variations include swapping peaches for nectarines, pears, or figs; using arugula instead of basil; gluten-free or vegan adaptations are possible.

Nutrition

Keywords: peach flatbread, burrata, prosciutto, summer recipe, easy appetizer, gourmet flatbread, fresh basil, honey drizzle

Find it online: https://flurpchef.com/perfect-peach-burrata-prosciutto-flatbread-recipe-for-easy-gourmet-gatherings/