Do you like flatbread? My son and I will quite often share one while dining out. It’s a nice appetizer to share with friends or if you’re not super hungry. Peaches are in season now and they pair nicely with prosciutto. It’s a nice light alternative when you don’t want to eat something too heavy. Now I know it might sound weird to be firing up the oven to 425 on a hot Summer day, but they bake rather quickly once you’ve assembled them. Alternatively you could throw them on the grill as well and enlist some friends to help assemble. Cut into wedges and serve with a nice crisp white wine while lazing around the pool.
Summer Peach and Prosciutto Flatbread
yield: serves four
4 store bought naan flatbreads (such as Stonefire brand)
6-8 slices prosciutto ham, sliced into 1/4 inch ribbons
7 oz. white cheddar cheese, sliced into thin slices (I used Kerrygold aged white cheddar)
fresh thyme leaves
2 fresh peaches, washed and dried and cut into thin slices
fresh ground pepper to taste
red onion sliced thin (optional)
approx. 2 Cups fresh baby spinach, sliced into 1/4 inch ribbons
Preheat oven to 425° F. Place flatbreads on parchment lined baking sheets and bake for 5 minutes. Remove from heat, allow to cool for a few minutes, then spread a thin smear of apricot preserves over each flatbread. Sprinkle with fresh thyme leaves, 5 slices of white cheddar broken into pieces, ribbons of prosciutto, and 5 slices of peaches. Sprinkle with fresh ground pepper. If you like, you could add some thin slices of red onion (I did not have any in the house, but I think it would be nice). Bake for 10 minutes until flatbreads are crisp and golden brown. Top with the lemon-olive oil dressed ribbons of spinach. Cut into wedges and enjoy.
Lemon-Olive Oil Dressing
1 T fresh lemon juice
1 T extra virgin olive oil
1/4 tsp. Dijon mustard
pinch of each salt and pepper
In a medium bowl whisk together the ingredients and then toss the spinach gently to combine.