Flavorful Peach Prosciutto Flatbread with Arugula and Goat Cheese
A quick and easy flatbread combining sweet peaches, salty prosciutto, peppery arugula, and tangy goat cheese, perfect for summer gatherings and light meals.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 store-bought or homemade flatbread (about 10–12 inches diameter)
- 1 tablespoon olive oil (for brushing the crust)
- 2 ripe peaches, thinly sliced
- 4–6 slices prosciutto (thinly sliced, high-quality cured ham)
- 2 cups fresh arugula, washed and dried
- 4 oz goat cheese, crumbled
- 1 tablespoon honey or balsamic glaze (optional, for drizzling)
- Freshly cracked black pepper (to taste)
- Sea salt flakes (optional, for finishing)
Instructions
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven during preheating to get it nice and hot.
- Prepare the flatbread base. If using store-bought, lightly brush the olive oil over the entire surface of the flatbread.
- Arrange peach slices evenly over the flatbread, overlapping slightly but not piling too thickly.
- Tear the prosciutto slices into bite-sized pieces and scatter evenly over the peaches.
- Bake the flatbread for 10-12 minutes, watching closely after 8 minutes until the crust is golden and crisp, peaches softened but holding shape, and prosciutto slightly crisped.
- Remove the flatbread from the oven and let it cool for 2 minutes.
- Scatter crumbled goat cheese and fresh arugula over the warm flatbread.
- Drizzle with honey or balsamic glaze if desired, then finish with freshly cracked black pepper and a sprinkle of sea salt flakes.
- Slice into wedges and serve immediately.
Notes
Use ripe but firm peaches to avoid soggy crust. Pat peaches dry if very juicy. Preheat pizza stone for crispier crust. Add delicate toppings like arugula and goat cheese after baking to keep freshness. For a garlic flavor, brush crust with garlic-infused olive oil. Variations include gluten-free crust, vegan cheese and prosciutto substitutes, and seasonal fruit swaps.
Nutrition
- Serving Size: 1/4 of the flatbread
- Calories: 335
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 3.5
- Protein: 14
Keywords: peach flatbread, prosciutto flatbread, summer recipe, easy flatbread, goat cheese flatbread, arugula flatbread, quick appetizer, savory fruit recipe