Published on June 9, 2017 | Last Updated on June 9, 2017
Today I’m sharing one of my go-to summer recipes, grilled flatbreads! We spend a lot of evenings outside during the summer (thank goodness for our screened porch!) and while we use the grill year round, there’s something about summer nights that make you want to dine al fresco. I like to keep things simple when grilling and let the fresh ingredients do all the talking. The great thing about this recipe is you can follow the basics but switch things up depending on what’s in season.
For this flatbread I’m using ripe Texas peaches and two types of La Vaquita Cheese, Queso Fresco and Oaxaca. I use fresh naan bread from HEB instead of making my own crust so I can throw these together in no time. I’ve made these for countless dinner parties and they’re always a hit! La Vaquita is a local-Houston cheesemaker and their products are always so fresh and pair with so many dishes we make. I love to swap Mozzarella for Oaxaca Cheese because it melts really well and has a subtle buttery flavor. We always keep Queso Fresco on hand to add to salads, tacos and veggies. The flavor is super mild unlike other crumbling cheeses and really versatile. I love to mix different textures when I cook and the two cheeses help do the trick!
GRILLED PEACH FLATBREAD
Makes 3 individual flatbreads
1 package La Vaquita Queso Fresco
1 package La Vaquita Oaxaca
2 fresh peaches
3 large basil leaves
Aged balsamic vinegar
Sea salt & cracked pepper
If you eat peaches a lot like us, I highly recommend getting a peach pitter. Similar to an apple slicer, it removes the pit and slices the fruit into ten pieces. Then you’ll cut each of the peach slices in half again length wise so they are easier to cook. I put the peach slices in a grill pan coated with olive oil but if you don’t have one, you can use foil. Place the peaches on a hot grill for 10-15 minutes. Grilling the peach slices adds a little bit of grill flavor and and soften them a bit before adding to the flatbreads.
Once you pull off the peaches, let them cool for a few minutes. In the meantime, use a brush to spread olive oil on the naan breads and top with quarter size slices of Oaxaca Cheese then scatter the peach slices. Place the flatbreads directly on the grill over medium heat for 10-12 minutes or until naan starts to brown and the cheese is bubbly. After you pull them off the grill, top with crumbled Queso Fresco, basil then drizzle with aged balsamic vinegar. Add salt and pepper before serving. Enjoy!
Thank you La Vaquita for partnering with me to make this post possible. All thoughts and opinions are my own.