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Grilled Peach and Prosciutto Flat Bread

  • Author: Sprinkles & Sea Salt




2 ripe peaches, pit removed, sliced into 1/2” slices

2 tbsp olive oil

sea salt

Honey Ricotta Sauce

1 cup ricotta cheese

1 tbsp honey

8 leaves fresh basil

1/2 tsp sea salt


2 tbsp olive oil

4oz burrata cheese

3oz prosciutto

2 Stonefire Artisan Flatbreads


Fresh Basil


Light up your grill and heat to between 300-400°F

Brush the peaches in olive oil and sprinkle with sea salt

Place peaches on the grill flesh down and cook for 3-4 minutes on each side until grill lines appear and the peaches are softened

Set peaches aside

In the bowl of your food processor add the ricotta cheese and honey, process until smooth

Add the basil and sea salt, pulse until basil is chopped small, set aside

Brush the flatbreads with olive oil

Place each flatbread on the grill, grill for 3-4 minutes on one side, being careful not to let it burn, keep the temperature around 300°F

Remove the flatbreads from the grill, spoon 1/2 of the ricotta sauce onto the grilled side of each flatbread and spread evenly

Top each flatbread with the grilled peaches, prosciutto and burrata

Bring the flatbreads back to the grill and grill for 3-4 more minutes, again being careful not the burn the bottom of the flatbread

Remove flatbreads from grill, top with fresh basil and drizzle honey as desired

Serve immediately