Summer Grilled Flatbread with Peaches, Tomatoes, and Whipped Ricotta
This grilled flatbread recipe is a must for summer! Grilled naan with whipped ricotta, grilled peaches, tomatoes, and pesto. So delicious and perfect for late-summer meals!
I love this grilled flatbread recipe so much! Inspired by a salad my sister made a few weeks ago when we were visiting her– whipped ricotta topped with juicy ripe peaches, heirloom tomatoes and dollops of pesto.
The salad was so good, and I thought the combo would be delicious on grilled flatbread. We’ve been hosting many friends for afternoon play dates for kids and happy hour for the adults, and we knew this would be a good addition.
See below for more details, or scroll down to the full recipe card.
Why We Love This Recipe
This summer grilled flatbread works because it combines a bunch of different flavors and textures– slightly sweet, savory, herby. Gosh, it’s just so good!
If you love sweet and savory salads– like my watermelon and tomato salad, or my watermelon and feta salad, then you’ll love this grilled flatbread.
I first made whipped ricotta in my roasted cherries with whipped ricotta, and I knew it would be perfect in this grilled flatbread for a creamy bite. For a vegan option, I’d recommend using a dairy-free ricotta, like the kind from Kite Hill.
I do recommend enjoying it as soon as you make it, otherwise the flatbread can get soggy if it sits too long.
Ingredient Notes
This flatbread is so simple to put together– and the key is good, high-quality ingredients. It won’t taste the same with mealy peaches or unripe tomatoes.
Therefore, I recommend making this one with only in-season, quality produce. You can sub out the peaches and use just tomatoes if you’d like, but I think the sweetness of the peaches adds to the flatbread.
For a vegan option, use a dairy-free ricotta like from Kite Hill.
The pesto and honey are nice additions to help balance the creamy ricotta and the sweet peaches. I like to sprinkle the finished flatbreads with fresh basil and flaky sea salt right before serving.
How to Make this Grilled Summer Flatbread
Make the Whipped Ricotta
Prep all the ingredients: add the ricotta to a food processor and puree until creamy and smooth. Grill the peaches and slice the tomatoes.
Layer the ricotta onto the flatbread
Grill the flatbread until girl marks appear and the bottom is golden. Grill the peaches until grill marks appear. Layer the whipped ricotta on top of the grilled flatbread.
Layer the grilled peaches and tomatoes
Layer the grilled sliced peaches on top, with the sliced tomatoes. Dollop on pesto and drizzle with honey. Sprinkle with flaky sea salt and fresh ground black pepper, if desired.
If you make this grilled summer flatbread recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day.
Summer Grilled Flatbread with Peaches, Tomatoes, and Whipped Ricotta
Equipment
Ingredients
- 2 large, 5 ounces each or 4 small (3 ounces each) naan bread*
- Olive oil, for brushing
- 2 large ripe peaches, halved and pitted
- 1 cup ricotta cheese
- 1 large or 2 small heirloom tomatoes, thinly sliced
- 1/3 cup prepared pesto of choice**
- Honey, for drizzling
- Flaky sea salt and freshly ground black pepper, for topping
- Fresh basil leaves, for garnish
Instructions
- Heat a large griddle grill pan (affiliate) over medium-heat heat, or heat a grill to medium-high. If using the larger naan, you may need to cut each piece in half so that it fits on the grill. Brush the naan pieces with olive oil on both sides and place on the grill grate and cook until grill marks appear and golden brown, about 2 minutes per side.
- Brush the halved peaches with olive oil and place on the grill pan or grill. Grill for 2 minutes until grill marks appear. Remove peaches and thinly slice.
- Place the ricotta cheese in a food processor and puree until creamy and smooth. Spread the whipped ricotta on the flatbread, then layer with the thinly sliced peaches and tomatoes. Dollop with pesto and drizzle with honey.
- Garnish with flaky sea salt, freshly ground black pepper, and fresh basil leaves. Slice and serve immediately.
Notes
** I used prepared pesto (Costco, Trader Joe’s and Gotham Greens are my favorite brands) but you can also use homemade pesto recipe.