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

Grilled Flatbreads Topped with Peach, Prosciutto and Burrata

Teri & Jenny
5 from 6 votes
Servings 6


  • 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


  • 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.


  • *Makes 3 Flatbreads
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