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Grilled Peach & Prosciutto Flatbread

Grilled Peach & Prosciutto Flatbread

A delightful and easy-to-make flatbread recipe featuring sweet grilled peaches, savory smoked turkey breast (halal certified), creamy goat's cheese, fresh rocket, and a drizzle of balsamic glaze, all served on warm, pliable flatbreads.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 large flatbreads pre-made or homemade, approximately 25-30 cm diameter
  • 3 ripe but firm peaches halved, stoned, and sliced into 1 cm wedges
  • 2 tablespoons olive oil plus extra for drizzling
  • 150 g thinly sliced smoked turkey breast halal certified
  • 100 g soft goat's cheese crumbled
  • 70 g fresh rocket arugula leaves
  • 2 tablespoons balsamic glaze store-bought or homemade reduction
  • 1 tablespoon fresh thyme leaves chopped
  • Salt and freshly ground black pepper to taste
  • 1 small red onion very thinly sliced (optional, for a sharper bite)
  • 25 g toasted pine nuts optional, for added crunch

Method
 

  1. Prepare the Peaches: Heat a griddle pan or outdoor grill over medium-high heat until it’s visibly hot and shimmering. In a medium bowl, gently toss the peach wedges with 1 tablespoon of olive oil, a pinch of salt, and a grind of black pepper.
  2. Grill the Peaches: Place the seasoned peach wedges onto the hot griddle pan in a single layer, ensuring not to overcrowd the pan. Grill for 2-3 minutes per side, until you see lovely char marks forming and the peaches soften slightly, releasing a sweet, fragrant aroma. They should be tender but still hold their shape and have a golden-brown hue. Remove and set aside.
  3. Warm the Flatbreads: Lightly brush both sides of your flatbreads with the remaining 1 tablespoon of olive oil. Place them directly onto the same griddle pan (or on a baking tray if using an oven) and warm for 1-2 minutes per side until they are soft, pliable, and show faint grill marks, or are lightly golden and slightly crisp at the edges. You might hear a gentle sizzle as the oil warms.
  4. Assemble the Flatbreads: Transfer the warm flatbreads to a clean work surface or serving platter. Evenly spread the crumbled goat's cheese over each flatbread, leaving a small border around the edges.
  5. Layer the Toppings: Arrange the grilled peach wedges artfully over the goat's cheese. Drape the thinly sliced smoked turkey breast over the peaches. If using, scatter the thinly sliced red onion and toasted pine nuts at this stage.
  6. Finish and Serve: Pile a generous handful of fresh rocket leaves over the toppings. Drizzle generously with balsamic glaze and a final splash of extra virgin olive oil. Sprinkle with fresh thyme leaves, a final pinch of black pepper, and serve immediately while the flatbread is still warm and the smells of sweet peach and savoury turkey fill the air.

Notes

For best results, use ripe but firm peaches to ensure they hold their shape during grilling. While the recipe suggests smoked turkey breast, prosciutto can be used if not adhering to halal dietary requirements. The optional red onion and pine nuts add a lovely extra layer of flavor and texture.