Grilled Peach and Prosciutto Goat Cheese Summer Flatbread

Georgia Peaches – a term that has been synonymous with summertime in the Deep South as much as “Hey y’all” and “Bless your heart” is year round. 

When our peach season arrives in June, us Southerners all but run to the farmers market for a fresh basket of Georgia’s finest and we put that fruit on and in everything for three glorious months. 
It would be blasphemous to dislike peaches when you hail from the peach state, and if you claim to not care for the taste of peaches, someone will be sure to mutter “Well, you just haven’t had them prepared the right way.” Which is about the same type of response you’ll hear from your Aunt Mae when you claim you never want to settle down. “Darlin’, you just haven’t found the right one yet,” cooed from her Southern drawl that signifies delicacy and damnation in every word. 

If there is anything us Southerners are more sure of it’s that we’re never wrong, it’s your taste buds that haven’t been properly adjusted to the South yet. It will become our mission to prepare a peach dish to your liking until we finally hear you exclaim your love for our beloved peaches. 

This particular dish was inspired entirely by a situation much like that above- a man who claimed not to like peaches caught up with a girl who wanted to prove that peach season deserved to be cherished. 

Grilled Peach and Prosciutto Goat Cheese Summer Flatbread

---

 

For this recipe you will need: 

3 Peaches, halved and pitted

1 4 ounce package of Goat Cheese

2 ounces of Prosciutto 

Premade Naan bread from the supermarket 

Olive oil

Balsamic Glaze

Honey

Basil 

This isn’t just your run of the mill peach and goat cheese flatbread. I fired up the grill one afternoon and threw some halved peaches on the cast iron grates, hearing them sizzle as soon as their flesh touched the metal. While the peaches were grilling, I olive oiled some naan bread and started crisping it on a cast iron grill pan to achieve the perfect grill marks and bring out the buttery flavor of the naan. 

The peaches need 3 minutes of grilling on each side to soften up and caramelize to bring out their natural sweetness. While the peaches were grilling on the other side, apply your goat cheese to the naan bread and add the sliced prosciutto. 

When the peaches are nicely grilled on both sides, carefully remove them from the grill and slice them into wedges. Arrange on top of the prosciutto, drizzle in balsamic glaze and honey. Finally, when adding the basil, make sure you crinkle it between your fingers so the oils are released in order to acquire the lovely aromatics of fresh basil. 

And it was that day the man proclaimed his adoration for peaches, finding that the sweet glaze of the grilled fruit are a flavor unlike any other. He would soon join the rest of us devouring this dish in silence and then reaching for a whole peach to bite into and serendipitously let the juice run down the length of his forearm in sweet, peachy euphoria. 

Shop the story / Click left and right arrows to explore