Flatbread topped with grilled peaches, Brie, BBQ sauce, and fresh herbs. Easy and summery for outdoor dining.
# Components:
→ Flatbread Base
01 - 2 large store-bought or homemade flatbreads (such as naan or pizza crust)
→ Toppings
02 - 2 medium ripe peaches, pitted and sliced
03 - 6 oz Brie cheese, sliced
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup BBQ sauce
06 - 1 tablespoon olive oil
07 - 1/4 cup fresh basil leaves, torn
08 - 1/4 cup arugula (optional)
09 - Freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons honey
11 - 1 tablespoon toasted pine nuts
# Method steps:
01 - Preheat the grill to medium-high heat (about 400°F).
02 - Brush peach slices lightly with olive oil. Grill peaches for 1 to 2 minutes per side until grill marks appear and fruit is softened. Remove and set aside.
03 - Lightly brush both sides of the flatbreads with olive oil.
04 - Place flatbreads directly on the grill for 1 to 2 minutes per side to heat through and attain a slight crisp. Remove from grill.
05 - Spread BBQ sauce evenly over the surface of each flatbread.
06 - Arrange grilled peach slices, Brie cheese, and red onion evenly over the BBQ sauce.
07 - Return the topped flatbreads to the grill. Close lid and cook for 3 to 4 minutes, until cheese melts bubbling and crust edges turn crisp.
08 - Remove from grill and cool for 1 minute. Top with torn basil, arugula, drizzled honey, and pine nuts if desired. Season with freshly ground black pepper.
09 - Cut flatbreads into portions and serve immediately.
