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Tomato and Peach Flatbreads with Basil


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Rate this recipe 4.3/5 (3 Votes)


  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons finely chopped green onions, divided
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon black pepper
  • 1 (8.8-ounce) package whole-grain naan breads (such as Stone Fire)
  • Cooking spray
  • 1 medium tomato, halved and sliced
  • 1 ripe peach, pitted and sliced
  • 2 tablespoons torn fresh basil leaves
  • 1/8 teaspoon flaky sea salt (such as Maldon)


Cooking time 16mins
Adapted from cooking


Step 1

1. Preheat grill to medium-high.

2. Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.

3. Coat both sides of naan with cooking spray. Add naan to grill; grill 2 minutes on one side. Remove from grill; spread ricotta mixture evenly over grilled side of naan. Top with tomato and peach slices. Place flatbreads on grill; grill 3 minutes. Sprinkle with remaining 1 tablespoon onions, basil, and salt. Cut each flatbread into 8 wedges.


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