Grilled peaches, ricotta and an arugula pistachio sauce top gluten-free flatbread. It is sweet, savory and a major crowd-pleaser!
You guys, I am so excited about today’s recipe. In case you’re new to the blog, or perhaps haven’t seen my Instagram lately – I am obsessed with summer fruit. All of it. Gimme now. Peaches are one of my all-time favorites, and every summer I just can’t get enough. Recently I decided to try grilled peaches for the first time. At first I was a little skeptical. I mean, warm fruit? Ehhh. Didn’t think it was my scene. Then I actually tried grilled peaches.
Lord have mercy. New favorite thing.
What took me so long? Well I guess the fact that I’m afraid of fire and refuse to start a grill doesn’t help much. It’s cool though, I have a grill pan and will use it to grill peaches until I’m blue in the face. Or until summer ends and peaches go away. Whichever comes first.
After recently feasting on grilled peaches with greek yogurt for dessert (and singing 112’s Peaches n’ Cream to myself while doing so), I wanted to try grilled peaches in a savory dish. I consulted The Flavor Bible to see what kind of savory foods paired nicely with peaches, and two jumped out at me: arugula and pistachios. Aka two of the most delicious things I needed immediately. I ground these two up to make a pesto-like sauce, and the result was lovely.
This sauce is gold. Make some ASAP, then slather it on some grilled flatbread…
Top with grilled peaches, ricotta, more arugula and pistachios and you’ve got yourself a party.
Looks and tastes so fancy, but is actually super easy. I kind of want to write my own remix to Peaches n’ Cream called Peaches n’ Greens.
Peaches n’ Greens, I need em cause you know that I’m a fiend…
I’ll stop partying like its 2001 over here. I’m embarrassed. Pretend I didn’t say that and just make this flatbread. I hope you love it as much as I do!
- Flatbread:
- 1-2 Grilled Peaches, sliced and brushed with Coconut or Olive Oil
- 2 Pre-Made Flatbread Pieces (I used the gluten-free flatbread from Trader Joe's) brushed with Coconut or Olive Oil
- ½ Cup Ricotta Cheese
- 1 Cup Arugula
- ¼ Cup Crushed Pistachios for topping
- Arugula Pistachio Sauce:
- 2 Cups of Packed Arugula
- ¼ Cup Chopped Pistachios
- 1 Clove of Garlic
- Juice of 1 Lemon
- ¼ Cup Parmesan Cheese
- ¼ Cup Extra Virgin Olive Oil
- Preheat oven to 400F.
- In a blender or food processor, combine all the ingredients for the arugula pesto sauce and blend until well combined. Set aside (you will have some extra sauce).
- After brushing with oil, place the peach slices on the grill over medium heat. Grill for ~1 minute per side. Remove from grill and set aside.
- Brush the flatbread pieces with oil, and place on grill over medium heat. Grill for ~2 minutes per side, until toasted.
- On a parchment lined baking sheet, place the grilled flatbread pieces and top with arugula pistachio sauce (about ¼ cup per flatbread).
- Next, top with fresh arugula, grilled peaches and ricotta. Place in the oven and back for 4-5 minutes, or until ricotta is warm and arugula begins to soften.
- Top with chopped pistachios and serve immediately.
What sweet and savory combinations have you tried lately?
What are your favorite jams from the early 2000’s?
Disclaimer: This post contains an affiliate link for The Flavor Bible – one of my favorite cooking resources. Thanks so much for supporting The Balanced Berry!
Love everything about this recipe! Yum yum yum! Pinning! <3
Thank you! 🙂
I can so see myself making these flatbreads.. just wish it was peach/summer season here in Australia!
You’ll have to give it a try when you get peaches again! <3
Grilled peaches are the best! This looks delicious.
I don’t know why I’m just now trying them – they’re so good!
Oh yes, I’m obsessed with grilling peaches too! They’re so good like that. Putting them on flat bread is a genius idea. And that arugula pistachio pesto is so creative. The whole thing looks amazing!
Thanks so much Sarah! Its a fun combo
Mmmm pesto and peaches…who would’ve thought?! Very creative!
It is quite the combo!