Grab some fresh peaches and toss ’em on the grill! This Grilled Peach and Ricotta Flatbread makes for one awesome summer meal!
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All of this talk about baby memories got me thinking. What are my earliest memories? I remember sitting on the floor of my grandmother’s house at Christmas eating crackers out of a tin can. I can’t say how old I was, though. Maybe 3 or 4? However, I know that by ages 6 and 7, I had developed long-term memories. (Experts say that babies and young children actually do have memories, but those memories just get replaced quickly as they grow.)
I remember sitting with my grandfather on the tailgate of his old grey pick-up truck eating peaches. Whenever we came to visit, he’d “ride me up” to the peach orchard down the street from his house, and we’d pick a big basket of fresh peaches. Then we’d sit on the back of his truck and eat a peach.
He carried this tiny little pocket knife with him everywhere, too. It couldn’t have been more than 2″ long, and he’d pull it out and slice up that peach right there for us to share. Like I said…it’s funny the things we remember. I can’t remember my 1st (or 2nd or 3rd, for that matter) birthday party. But give me a couple more years, and I remember exactly what that pocket knife looked like and the smell of those fresh peaches.
Needless to say, fresh peaches always make me think back to those days spent with my grandfather. I stumbled across some South Carolina peaches in the grocery store the other day, and I immediately filled my cart up. (My grandparents lived in upstate South Carolina, and South Carolina peaches are hands-down the best tasting peaches anywhere. Even my wife agrees, and she’s not from South Carolina!)
Grilled Peach and Ricotta Flatbread
Aside from just eating those fresh, juicy peaches plain, I got to thinking about how I could use them in a recipe. That’s when it hit me. I wanted to grill those bad boys up! Grilled peaches brushed with a little bit of butter and honey make for an excellent summer dessert…especially if you serve them over vanilla ice cream. But I wanted to go a different direction with these peaches. I wanted to turn them into a savory dish.
I grabbed some of the Thin Crust Flatbreads from Flatout with the goal of grilling up these flatbreads while I grilled the peaches. Add in some ricotta cheese and a drizzle of balsamic glaze, and you’ve got one heck of a tasty (and easy!) summer meal. We’re all about easy summer meals on the grill around here, and this Grilled Peach and Ricotta Flatbread is right up there on our list of favorites now!
We used the Rustic White variety for this recipe, but the folks at Flatout also offer Rosemary & Olive Oil and Spicy Italian flavors in their Thin Crust Flatbreads. That Spicy Italian would be the perfect base for an Italian pizza with prosciutto, hot Italian sausage and fresh basil! Oh man, now I’m craving that combo for dinner tonight.
If you haven’t checked out these Thin Crust Flatbreads yet, then you definitely need to put ’em on your shopping list. They come in at just 120 calories each, and they make an excellent base for quick and easy pizzas. We wanted to incorporate the grill into this one since we are still in grilling season, but I’m guessing these will be great in the winter for easy flatbread pizzas in the oven, too. Since these flatbreads are long rectangles, I’m also thinking they would be perfect for making fun pinwheel-style sandwiches.
Did you make these Grilled Peach and Ricotta Flatbreads at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy grilling!
Looking for more tasty recipes for the grill? Check out these other favorites, too:
Grilled Peach and Ricotta Flatbread
For the Balsamic Glaze
- Add the balsamic vinegar to a small saute pan. Bring vinegar to a very light simmer, stirring occasionally. Continue stirring vinegar over low heat until it thickens and coats the back of a spoon. This will take ~10 minutes, and the vinegar will reduce by more than half. (See note below.)
- Remove from heat, stir in honey and set mixture aside.
For the Flatbreads
- Preheat grill to medium-low heat.
- Slice each peach in half and use a spoon to remove the pit.
- Mix honey with the melted butter and brush this mixture evenly on sliced sides of peaches.
- Place the peaches cut-side down on the grill and cook for 3-4 minutes. Rotate peaches 90°F and cook for 3-4 more minutes, or until peaches are soft but not overcooked.
- Meanwhile, brush one side of the flatbreads with about half of the olive oil. Place on the grill oil-side down and immediately brush top (un-oiled side) with the remaining olive oil. Sprinkle salt across the top of the flatbreads.
- Grill for 2-3 minutes.
- Drop small spoonfuls of ricotta cheese evenly across top of flatbread.
- Continue grilling for 3-4 more minutes, or until cheese is hot and flatbreads begin to turn brown on the edges.
- Slice the grilled peaches into wedges and place on grilled flatbreads. Drizzle Balsamic Glaze and sprinkle Italian seasoning over the top of the flatbreads before slicing.
Disclosure: This post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own.