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Perfect Caramelized Peach and Prosciutto Flatbread

caramelized peach and prosciutto flatbread - featured image

A simple yet indulgent flatbread featuring caramelized peaches and salty prosciutto on a chewy flatbread base, perfect for a quick summer snack or light dinner.

Ingredients

Scale
  • 1 large flatbread (1012 inches), store-bought or homemade
  • 23 ripe peaches, thinly sliced (about 1/4 inch thick)
  • 46 thin slices prosciutto (San Daniele or Parma preferred)
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves, roughly chopped (optional)
  • 34 ounces goat cheese or ricotta (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C) and place a pizza stone or baking sheet inside to heat.
  2. Heat butter in a skillet over medium heat. Add brown sugar and stir to dissolve.
  3. Add peach slices in a single layer and cook 2-3 minutes per side until golden brown and sticky. Remove and set aside.
  4. Brush flatbread lightly with olive oil and sprinkle fresh thyme leaves evenly on top.
  5. Optionally spread a thin layer of goat cheese or ricotta on the flatbread.
  6. Arrange caramelized peach slices evenly over the flatbread.
  7. Tear prosciutto into bite-sized pieces and scatter on top.
  8. Transfer flatbread to the preheated stone or baking sheet and bake for 8-10 minutes until edges are crisp and flatbread is warmed through.
  9. Remove from oven, grind fresh black pepper over the top, and let cool for 1-2 minutes before slicing and serving.

Notes

Use medium heat to caramelize peaches slowly without burning. Avoid overcrowding the pan to ensure proper browning. Brush flatbread with olive oil to prevent sogginess. For gluten-free, substitute flatbread accordingly. For dairy-free, replace butter with coconut oil and omit or substitute cheese.

Nutrition

Keywords: caramelized peaches, prosciutto, flatbread, summer recipe, easy appetizer, savory and sweet, quick snack