Balsamic Peach Burrata Flatbread

Ingredients

Flatbread

• 2 prepared naan or flatbreads, about 4 oz each
• 1 tbsp olive oil
• 2 ripe but firm peaches, pitted and cut into thin wedges
• ¼ tsp fine salt
• ¼ tsp black pepper

Cool finish

• 4 oz burrata, drained
• 1 cup packed arugula
• 1 tbsp prepared balsamic glaze
• 1 tbsp chopped fresh basil

Equipment

Baking sheet

Allergens and ingredient notes: Milk, wheat; naan may contain egg.

Step by step

1. Heat the oven to 425°F (220°C). Place the flatbreads on a baking sheet and brush with half the olive oil. Toss peach wedges with the remaining oil, salt, and pepper.
2. Divide peaches over the flatbreads in a single layer. Bake for 10–13 minutes, until the edges of the bread are crisp and the peach edges lightly browned. If the flatbread package recommends a shorter time, check it early.
3. Let stand 2 minutes, then tear the drained burrata into small pieces and divide over the warm peaches. Add arugula, the measured balsamic glaze, and basil.
4. Cut each flatbread into four slices and serve immediately. Burrata is a cool finishing ingredient here; do not bake it until dry.

The Devotti twist: Cool burrata meets the roasted fruit only after baking, preserving its soft center against the crisp bread.

Make ahead and storage

Best assembled fresh. Refrigerate leftovers within 2 hours and use within 1 day; arugula will soften in storage.

Image: AI-generated recipe illustration; homemade results and presentation will vary.