Ingredients
2whole wheat flatbreads,or naan, store-bought
⅔cupricotta,enough to cover the top of each flatbread, adjust as needed
2ripe yellow peaches,peeled and sliced
2tspfresh basil,chopped, a few big basil leaves’ worth
sea salt and black pepper
balsamic vinegar reduction,for drizzling
Preparation
Preheat the oven to 425 degrees F. 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.
