Tomato and Peach Flatbreads with Basil

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Tomato and Peach Flatbreads and Basil Recipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

Grill the naan just until warmed through so the peaches and tomatoes stay juicy.

Serves 8 (serving size: 2 wedges)


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1/2 cup part-skim ricotta cheese
2 tablespoons finely chopped green onions, divided
1 tablespoon finely chopped fresh oregano
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1 (8.8-ounce) package whole-grain naan breads (such as Stone Fire)
Cooking spray
1 medium tomato, halved and sliced
1 ripe peach, pitted and sliced
2 tablespoons torn fresh basil leaves
1/8 teaspoon flaky sea salt (such as Maldon)


Hands-on: 16 Minutes
Total: 16 Minutes

1. Preheat grill to medium-high.

2. Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.

3. Coat both sides of naan with cooking spray. Add naan to grill; grill 2 minutes on one side. Remove from grill; spread ricotta mixture evenly over 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.

Created date

April 2016

Nutritional Information

Calories 138
Fat 5.6 g
Satfat 1.8 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 17 g
Fiber 3 g
Cholesterol 7 mg
Iron 0.0 mg
Sodium 255 mg
Calcium 50 mg
Sugars 4 g
Est. Added Sugars 1 g