Peach, Pesto, and Burrata Flatbread
Even though this girl is FULLY ready for fall (and fall food, let’s be real), summer is still here for a minute longer. So rather than rush to cook and eat all the fall things, I’m trying to soak up summer food season.
I can’t think of a recipe to make to say “goodbye” to summer than these peach, pesto, and burrata flatbreads. We’re talking juicy peaches, savory pesto, creamy burrata, peppery arugula, a squeeze of lemon, and a drizzle of honey to make for the ultimate sweet/savory combination. With every bite, it’s an explosion of everything that’s good about this season.
The best part is they take just minutes to make thanks to using Trader Joe’s naan, or any pre-made naan/flatbread of your choice. In no time at all, you’ll be enjoying a show-stopping appetizer or light dinner that you’ll be making for summers to come.
Peach, Pesto, and Burrata Flatbread
Ingredients
4 naans (the Trader Joe’s naan is perfect for this and comes in a 4-pack! Go for the garlic-herb variety if you want to get crazy).
8-oz burrata cheese
1 tablespoon extra virgin olive oil
2 large, ripe peaches, pitted, halved, and thinly sliced
1/2 cup store-bought pesto
Handful of baby arugula
Juice of half a lemon
Drizzle of honey
Freshly cracked black pepper
Flaky sea salt
Directions
In a large, non-stick skillet, heat a tablespoon of olive oil over medium-high heat. Working in batches, cook peach slices, cooking for about 30 minutes per side. Set aside on a plate.
Preheat a grill or oven to 400 degrees. Assemble naans on a sheet pan and cook for 10-12 minutes until golden brown and toasty. Remove from oven or grill.
Evenly spread pesto across naans, leaving a small crust on the perimeter. Next, layer peach slices evenly across the naan. Then, break apart burrata and evenly layer on top of peaches on each naan. Finally, drizzle arugula, lemon juice, a drizzle of honey, flaky sea salt and freshly cracked black pepper on top of all naan to finish. Cut into squares and enjoy!
