Peach Prosciutto Flatbread
Toasted flatbread with a combination of sweet from the peaches and basil and salty from prosciutto and goat cheese. A great quick and easy meal perfect for busy weeknights or lunch.
Ingredients
- 2 mini naan , (I used Stonefire's mini naan)
- 1 tsp olive oil , divided
- 1/2 tsp garlic powder , divided
- 8 thin slices red onion , divided
- 2 slices prosciutto, cut into thin strips , divided
- 1/2 fresh peach, thinly sliced , divided
- 2 oz goat cheese , divided
- 4 leaves fresh basil, cut into ribbons , divided
Instructions
- Preheat oven to 400 degrees F.
- Place both mini naan on a baking sheet (either thawed or frozen).
- Top each naan with 1/2 tsp of olive oil along with 1/4 tsp garlic powder.
- Arrange toppings as desired starting with red onion and prosciutto, then peach slices.
- Using a 1/4 tsp, add 6 balls of goat cheese on each naan.
- Cook flatbreads in oven for 6-8 minutes or until naan is golden brown around the edges.
- When flatbreads are done, add fresh basil ribbons on top and cut each flatbread into 4 pieces. Serve warm and enjoy!