Grilled Peach & Goat Cheese Flatbread with Balsamic Drizzle

Peach season is upon us! How could we pass that up?! We love using local, in-season fruits and veggies when we can, and we are suckers for a good farmers market. Basic I know. Buuut, I snagged these beautiful peaches on a trip to the Westside Farmers market this past weekend. (Atlanta readers, you should definitely check it out!) I immediately started thinking of all the ways I could use these babies, but couldn’t decide on one until I came home and the hubby said pizza sounded good for dinner. Lightbulb moment! All these flavors pair so well together, and practically scream summer. I went with flatbread, or so I’m calling it, since it doesn’t have a sauce on it like pizza does.

This balsamic glaze really is a star on its own too. You can literally put it on anything, and it makes it so much better. The tangy but sweet balsamic reduction really complements the sweet peaches in this recipe, but try it on other stuff too! You won’t regret it. Plus it’s super easy to make:

Balsamic Glaze:

-8 Oz (1 Cup) good Balsamic Vinegar

-1/4 cup sugar

-pinch of salt

Over medium heat, bring all three ingredients to a low boil, stirring occasionally. Just keep an eye on it so that it doesn’t burn. Once the liquid is syrupy looking and reduced by about half, it’s ready to go. This should take about 20-30 minutes. Remove from heat and let cool. You can store it in an airtight container for up to two weeks in the fridge.

Now, for the flatbread. It’s such a simple recipe, but it really packs a punch of flavors and presents so nicely. It’s a great dish to take as an appetizer to a party. Everyone will be impressed, promise.

Grilled Peach & Goat Cheese Flatbread:

-1 pkg. pre-made pizza dough (or if you are feeling crazy, make your own!)

-1-2 peaches

-3 Oz. crumbled Goat Cheese

-fresh basil

-olive oil

-balsamic glaze (recipe above)

Preheat the oven to 400 °. First you want to grill your peaches. If you don’t have a grill, you can use a grill pan on the cooktop as well. Cut peaches in half, and remove seeds and any hard center parts. Lightly brush with olive oil so that they don’t stick to your grill.

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Grill cut side down for about 5 minutes, then turn and grill for another 2 minutes. It’s ok if they don’t feel completely cooked, they will cook on the flatbread in the oven. Grilling them just gives you a more intense peach flavor and plus the grill marks look nice too. Let cool while you roll out your pizza dough onto a greased or sprayed cookie sheet. Lightly drizzle your dough with some olive oil. I did a little sprinkle of dried basil too.

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Sprinkle on your goat cheese crumbles, then slice your peaches and add them to the flatbread.

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Bake for about 15-17 minutes, until the edges are turning light brown and the center looks cooked. Once you pull your flatbread out of the oven, lightly drizzle your balsamic glaze over the top. Chop 2-3 large basil leaves into thin slices, and sprinkle over the top of the flatbread.

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The tangy goat cheese along with the sweetness of the peaches is good. The balsamic glaze and the fresh basil really takes it over the top. So tasty. And even with all the flavors, the peaches are still the star with such a vibrant flavor.

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Let us know if you try this recipe and how it turned out in the comments below or over on Instagram. Hope everyone’s week is off to a great start!

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