For my next installment in Peach Week, I’m showing y’all a really easy, seemingly elevated, and absolutely delicious appetizer or sharable snack: Peach Burrata Flatbread. My mom started making flatbreads regularly a couple years ago, and it kind of rubbed off on me. I came up with this recipe to highlight peaches in a more savory way, and make something other than a drink or dessert for once.
Okay, so, first of all: what is burrata?
Burrata is a type of Italian semi-soft cow’s milk cheese, very similar to fresh mozzarella. It’s super creamy, buttery, and takes the richness of fresh mozzarella one step further. Whereas mozzarella is more “solid” and sliceable (but not hard), burrata has an outer skin and is filled with soft, creamy curds that, when served at room temperature, spill out when the ball is sliced open. It’s a wonderful marriage of textures, and is simply beautiful.
I low-key love making flatbreads. They’re super easy to throw together, and you can make them with just about anything you have in your fridge or pantry. They’re like pizzas, but without half the work, and the perfect size. When I’m doing my grocery shopping, most of the time I pick up a 4-pack of their Naan flatbreads and use those throughout the week. They make them plain and garlic flavored… I opt for plain. But I did buy the garlic ones by accident once. Never again. Anyway, you can use whatever kind of flatbread tickles your fancy.
Let’s make a Peach Burrata Flatbread.
I said in the intro that this makes a good appetizer or snack. But if I’m being honest, flatbreads are great for a quick and easy meal. I make flatbreads for dinner after work pretty often. Each flatbread cuts nicely into four pieces, so if you’re making to share, keep that in mind.
Peach and burrata complement each other nicely in this recipe (and pretty much all the time). Burrata is a mild cheese, so it does well when paired with stronger flavors. I picked up these peaches at my local farmer’s market, so I knew they were fresh, ripe, and ready to be used. Prosciutto adds a perfectly salty element to balance our the richness of the burrata and peaches. I love adding balsamic vinegar on top of my flatbreads for an extra dimension of flavor. If you’re local to Chattanooga, I swear by the Blackberry Dark Balsamic from Olive.
And lastly, if you want to add some green to your peach burrata flatbread, arugula is the move. Its peppery flavor balances everything out, and adds a nice little crunch against the other ingredients. Spinach probably wouldn’t be a bad choice, either.
Okay, now let’s make it. Here’s the recipe.
Peach Burrata Flatbread1
- 1 Naan flatbread or your preferred flatbread
- 1 tsp extra virgin olive oil
- 1 tbsp shredded mozzarella cheese
- 1 peach, thinly sliced
- 1-2 pieces prosciutto
- 1/2 ball burrata cheese torn into smaller pieces
- 1 tsp balsamic vinegar optional
- Handful arugula optional
Brush flatbread with olive oil and sprinkle with shredded mozzarella (or preferred Italian cheese blend). Toast lightly in a toaster oven to melt the cheese.
Tear prosciutto and burrata into smaller pieces. Place peach slices, prosciutto, and burrata across flatbread, as evenly spaced out as possible.
Toast again for 3-5 minutes, just enough to warm peaches and burrata.
Remove from toaster oven, top with arugula, and drizzle with balsamic vinegar if desired.
Slice and serve.