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As I mentioned yesterday, I had ricotta cheese to use up from a previous dinner recipe. So I thought I’d share that too: Peach, Basil & Ricotta Flatbread. This recipe was another Pinterest find! Seriously I don’t know what I did before that website existed…

This original recipe can be found here: Chesapeake Taste. It’s an interesting blend of flavors complete with ripe peaches and fresh basil. Even though I’m welcoming fall with open arms I am hanging on to the summer flavor combinations.

It was easy to assemble:

Step 1: Make your own balsamic reduction.

That sounded quite intimidating until I read further and realized it was a simple matter of heating balsamic vinegar. Totally do-able.

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The instructions called for heating until boiling and then simmering after until reduced by half. No idea if I did it right, but I figured it would taste good regardless.

Step 2: Preheat oven to 425 and prepare the flatbread base.

I’ve recently fallen in love with “FlatOut” brand flatbreads.

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My mom introduced me to their newest variety which are sandwich folders (yes, I know it’s a gimmick but I’m all about it!). Spread each with a thin layer of ricotta cheese.

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Step 3:  Cut peach into thin slices and layer on flatbread.

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Step 4: Bake 10 minutes.

Step 5: Sprinkle with chopped basil, sea salt and black pepper and drizzle with balsamic reduction.

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Z was in charge of making a salad accompaniment.

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A nice light and tasty dinner for those wanting to hang on to summer just a little bit longer!

 

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