Grilled Flatbreads Topped with Peach, Prosciutto, & Burrata

Yield: 6 servings Total time: 20 minutes August 19, 2019

Grilling pita or slices of nice bread and topping them with grilled peaches, prosciutto, burrata, balasmic glaze, and basil, is a beautiful way to serve an elegant appetizer or light entreé for a girls’ night in.

Recipe from Spoon Fork Bacon.


  • 2 Tbs. extra virgin olive oil
  • 3 pita bread, or several slices of good quality bread
  • 2 balls burrata
  • 1 large peach, halved, pitted and thinly sliced
  • 2 oz. (5 to 6 slices) very thinly sliced prosciutto
  • 3 Tbs. balsamic glaze
  • sea salt flakes
  • fresh basil leaves


Preheat grill to 350˚.

Brush each pita with extra virgin olive oil and place onto hot grill, oiled-side down. Grill for 3 to 4 minutes, flip and grill for an additional minute. Remove from grill and cool for a couple minutes.

Arrange sliced peaches 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 1 Tbs. balsamic glaze and sprinkle with sea salt.

Finish each flatbread with a few fresh basil leaves and serve.

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