Grilled Peach and Basil Flatbread
Made with grilled peaches, creamy mascarpone cheese and fresh basil chiffonade on a crispy crust, this on-trend fruit flatbread makes it easy to do more with the dessert menu.
Yield:
2 flatbreads
Ingredients
| 1 Each |
6"x6" Whole Grain Rich Oven Fired Flatbread, 144 Ct, 2.2oz (#25340)
|
|---|---|
| 1 C | Mascarpone |
| 2 Each | Fresh Peaches |
| 1 tbsp. | Basil, Fresh Chiffonade |
| Balsamic Vinegar Reduction |
Directions
|
1
|
Grill or deep fry flatbread, hold hot |
|---|---|
|
2
|
Cut peaches in half and spray with non-stick spray |
|
3
|
Place peaches on grill, cut side down |
|
4
|
Grill peaches until showing grill marks, about 3-5 minutes |
|
5
|
Cut grilled peaches into wedges and set aside |
|
6
|
Spread mascarpone evenly across flatbread, leaving 1/2 inch around the edges |
|
7
|
Place grilled peach slices on top of Mascarpone |
|
8
|
Slice into portions, top with drizzle of balsamic reduction and fresh basil before serving. |