Fresh Peach and Prosciutto Flatbread
Tracy Cranley
This recipe just sang to me—it’s the perfect appetizer for the season ahead. According to the Charleston Post and Courier, South Carolina is the largest preach-producing state on the East Coast! Who knew? I, like so many people, thought it was Georgia! Here’s to warm nights ahead and dinner outside!
Makes 1 Flatbread Pizza—Prep Time 15 Minutes
1 Flatbread
1 cup arugula
1 peach, sliced
1 tablespoon olive oil
2-4 slices prosciutto, thinly sliced
2 oz. shaved Parmesan cheese
1 tablespoon Balsamic Reduction (below)
Salt and pepper to taste
Balsamic Reduction:
2 cups balsamic vinegar
6 black peppercorns
1 sprig of thyme
1 shallot, thinly sliced
Preheat oven to 350 degrees
Reheat flatbread in oven for about 5 min.
Mix arugula and peach slices in bowl with olive oil. Place on top of flatbread.
Lay prosciutto on top of arugula, followed by parmesan.
Drizzle with Balsamic Reduction. Season with salt and pepper.
