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    Home > Blog > Appetizers > Grilled Flatbreads Topped with Peach, Prosciutto and Burrata

    Grilled Flatbreads Topped with Peach, Prosciutto and Burrata

    by Teri Lyn Fisher · Published: Jul 3, 2019 · Modified: Oct 2, 2020

    Jump to Recipe

    A close up of grilled flatbreads topped with peach, prosciutto, and burrata.

    Fourth of July is tomorrow and we have the easiest recipe for you guys, that everyone will love! Our Grilled Flatbreads Topped with Peach Prosciutto, and Burrata scream summer and basically take 10 minutes to thrown together. I grilled the flatbreads, but you can toast them in the oven if you don’t have a grill (or even in your toaster if they fit, lol). You can slice them up and make the perfect appetizer for your bbq/get together or even make a bunch and serve them as the main event. I can seriously eat these all summer long and they’re always such a hit with everyone, anytime! I hope everyone enjoys the holiday!! xx, Jenny

    Grilled flatbreads topped with peach, prosciutto, and burrata.

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    A close up of grilled flatbreads topped with peach, prosciutto, and burrata.

    Grilled Flatbreads Topped with Peach, Prosciutto and Burrata

    5 from 16 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 6

      INGREDIENTS  

    • 2 tablespoons extra virgin olive oil
    • 3 pita bread
    • 2 balls burrata
    • 1 large peach, halved, pitted and thinly sliced
    • 2 ounces very thinly sliced prosciutto 5 to 6 slices
    • 3 tablespoons balsamic glaze
    • sea salt flakes
    • fresh basil leaves

      INSTRUCTIONS  

    • Preheat grill to 350˚F.
    • Brush each pita with extra virgin olive oil and place onto hot grill, oiled-side down.
    • Grill pita for 3 to 4 minutes, flip and grill for an additional minute. Remove from grill and cool for a couple minutes.
    • Arrange sliced peach. Over each grilled pita. Break burrata balls up into heaping spoonfuls and dot around peach slices.
    • Tear prosciutto into smaller strips and nestle between other ingredients.
    • Drizzle each flatbread with a tablespoon of balsamic and sprinkle with sea salt.
    • Finish each flatbread with a few fresh basil leaves and serve.

      NOTES  

    • *Makes 3 Flatbreads

    July 3, 2019 / Leave a Comment

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    July 3, 2019 / Leave a Comment

    5 from 16 votes (16 ratings without comment)

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