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Perfect Grilled Peach and Prosciutto Flatbread

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A quick and easy grilled flatbread featuring sweet peaches, salty prosciutto, and creamy gorgonzola, perfect for summer gatherings and casual entertaining.

Ingredients

Scale
  • 1 large or 2 smaller pieces naan bread
  • 2 medium fresh peaches, ripe but firm
  • 4–6 thin slices prosciutto
  • ½ cup crumbled gorgonzola cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves (optional)
  • Freshly cracked black pepper, to taste
  • 1 tablespoon honey (optional)

Instructions

  1. Preheat your grill to around 400°F (200°C) or heat a grill pan over medium-high heat for about 5 minutes.
  2. Wash and dry peaches. Slice into thin wedges about ¼-inch thick. Toss gently with 1 tablespoon olive oil and fresh thyme leaves if using.
  3. Brush both sides of the naan bread lightly with olive oil.
  4. Grill peach slices for 2–3 minutes per side until grill marks appear but fruit holds shape. Remove and set aside.
  5. Grill naan bread for 1–2 minutes per side until warm with grill marks but not burnt or overly crisp.
  6. Remove naan from grill. Arrange grilled peaches evenly over the surface. Top with prosciutto slices and sprinkle crumbled gorgonzola on top.
  7. Return assembled flatbread to grill for about 2 minutes with lid closed to melt cheese slightly and warm prosciutto without crisping it too much.
  8. Remove from grill, crack fresh black pepper over the top, and drizzle with honey if desired. Slice and serve warm.

Notes

Keep an eye on the flatbread during the final grill step as gorgonzola melts quickly and can burn. Use firm but ripe peaches to avoid mushiness. Oiling peaches prevents sticking and helps achieve grill marks. If no grill is available, a grill pan or broiler can be used carefully.

Nutrition

Keywords: grilled peach flatbread, prosciutto flatbread, gorgonzola flatbread, summer flatbread, easy flatbread recipe, grilled fruit recipe

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