Simple Peach, Basil and Ricotta Flatbread

Name: Simple Peach, Basil and Ricotta Flatbread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 store-bought whole wheat flatbreads or naan; ⅔ cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads); 1 to 2 ripe yellow peaches, peeled and sliced (I only needed one); 2 teaspoons fresh basil, chopped (a few big basil leaves’ worth); sea salt and black pepper; balsamic vinegar reduction, for drizzling (see notes)

Description: Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet summer dinner ready in fifteen minutes!

Prep Time: 5

Cook Time: 15

Ingredients

2 store-bought whole wheat flatbreads or naan
⅔ cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads)
1 to 2 ripe yellow peaches, peeled and sliced (I only needed one)
2 teaspoons fresh basil, chopped (a few big basil leaves’ worth)
sea salt and black pepper
balsamic vinegar reduction, for drizzling (see notes)

Instructions

Preheat the oven to 425 degrees Fahrenheit. Place the flatbread in a cast iron pan or baking sheet.
Spread ricotta evenly across the flatbread, leaving ½ inch around the edges. Place slices of peach on the ricotta.
Bake for 10 to 12 minutes. Sprinkle with chopped basil, sea salt and freshly ground black pepper. Slice, then drizzle with balsamic reduction before serving.