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Total Time16 mins
Course: Appetizer
Keyword: tomato and peach flatbreads with basil
Servings: 8 Servings
Author: Cooking Light

Ingredients

  • ½ cup part-skim ricotta cheese
  • 2 tbsp finely chopped green onions, divided
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp extra virgin olive oil
  • ½ tsp black pepper
  • 1 (8.8 ounce) package naan bread
  • cooking spray
  • 1 medium tomato, halved and sliced
  • 1 ripe peach, pitted and sliced
  • 2 tbsp torn fresh basil leaves
  • tsp flaky sea salt

Instructions

  • Preheat grill to medium-high.
  • Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.
  • Coat both sides of naan with cooking spray. Add naan to grill; grill 2 minutes on one side. Remove from grill; spread the ricotta mixture evenly over the grilled side of naan. Top with tomato and peach slices. Place flatbreads on grill; grill 3 minutes. Sprinkle with remaining 1 tablespoon onions, basil, and salt. Cut each flatbread into 8 wedges.