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Perfect Grilled Peach Burrata Flatbread Recipe with Prosciutto and Honey Drizzle

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A delightful grilled peach and burrata flatbread topped with salty prosciutto and a basil honey drizzle, combining smoky sweetness and creamy richness for an unforgettable flavor experience.

Ingredients

Scale
  • 2 large store-bought flatbreads or naan
  • 3 ripe peaches, sliced into 1/2-inch thick wedges
  • 8 ounces burrata cheese, drained and torn into chunks
  • 6 thin slices prosciutto
  • 1/4 cup fresh basil, roughly chopped or torn
  • 3 tablespoons honey
  • 2 tablespoons olive oil, plus extra for brushing
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: toasted pine nuts

Instructions

  1. Wash and slice the peaches into 1/2-inch thick wedges. Toss gently with 1 tablespoon olive oil and a pinch of salt. Set aside.
  2. In a small bowl, mix honey with finely chopped fresh basil and lemon juice. Stir well and let it sit to meld flavors.
  3. Preheat the grill or grill pan to medium-high heat (about 375°F). Brush the grill grates or pan lightly with olive oil to prevent sticking.
  4. Place peach slices on the grill and cook for about 3 minutes per side until grill marks appear and peaches soften but hold shape. Remove and set aside.
  5. Brush both sides of the flatbreads with remaining olive oil. Place on the grill and cook for 2-3 minutes per side until crisp and slightly charred.
  6. Remove flatbreads from grill and immediately scatter torn burrata over the warm surface so it starts to soften. Arrange grilled peach slices evenly on top.
  7. Tear prosciutto slices into smaller pieces and distribute over the flatbread. Sprinkle fresh basil leaves on top.
  8. Spoon the basil honey drizzle generously over the entire flatbread. Add a fresh grind of black pepper and a pinch of red pepper flakes if using.
  9. Cut into slices and serve warm immediately for best texture and flavor.

Notes

If burrata hasn’t softened enough, place assembled flatbread under broiler for 1-2 minutes but watch closely to avoid melting too much. Use medium-high heat to avoid burning peaches. For dairy-free or vegan versions, substitute burrata with cashew or almond-based cheese and honey with maple syrup infused with herbs. Leftovers can be refrigerated up to 2 days and reheated in oven at 350°F for 5-7 minutes to maintain crispiness.

Nutrition

Keywords: grilled peach flatbread, burrata flatbread, prosciutto flatbread, basil honey drizzle, summer flatbread recipe, easy flatbread, grilled fruit recipe

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