Tomato and Peach Flatbreads with Basil

Photo by Nancy G.

PREP TIME

--

minutes

TOTAL TIME

16

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

16

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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