Flavorful Grilled Peach Flatbread with Whipped Ricotta and Arugula
A quick and easy summer flatbread featuring smoky grilled peaches, creamy whipped ricotta, and peppery arugula on a crisp flatbread base. Perfect for casual dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 large store-bought flatbreads or naan (whole wheat or gluten-free optional)
- 3 ripe peaches, halved and pitted
- 1 cup whole-milk ricotta cheese
- 2 tablespoons heavy cream
- Zest of 1 lemon
- 2 cups fresh arugula leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (optional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: toasted pine nuts or sliced almonds, balsamic glaze
Instructions
- Preheat grill or grill pan to medium-high heat (about 375–400°F). Clean grates to prevent sticking.
- Rinse and halve peaches, removing pits. Brush cut sides lightly with olive oil.
- Grill peaches cut side down for 3-4 minutes until grill marks appear and peaches soften slightly. Flip and grill skin side for 2 more minutes. Remove and let cool slightly.
- In a mixing bowl, combine ricotta, heavy cream, and lemon zest. Whip with hand mixer or whisk until light and fluffy (2-3 minutes). Season with salt and pepper to taste.
- Brush both sides of flatbread with olive oil. Grill for 1-2 minutes per side until warm and slightly crisp. Remove from grill.
- Spread whipped ricotta generously over each flatbread. Slice grilled peaches and arrange evenly on top. Scatter fresh arugula over peaches. Season with salt and pepper.
- Optionally drizzle honey or balsamic glaze and sprinkle toasted pine nuts or sliced almonds.
- Cut into slices and serve immediately warm or at room temperature.
Notes
Let ricotta sit at room temperature for 15 minutes if too thick to whip easily. Avoid overcrowding peaches on grill for even cooking. Press flatbread gently with spatula if bubbles form while grilling. Add arugula last to keep it fresh and peppery. Medium-high heat is key to caramelize peaches without charring.
Nutrition
- Serving Size: 1/4 flatbread
- Calories: 350
- Sugar: 12
- Sodium: 220
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 3
- Protein: 10
Keywords: grilled peach flatbread, whipped ricotta, summer recipe, easy flatbread, grilled fruit, arugula flatbread, quick dinner, healthy appetizer