These peach burrata naan flatbreads drizzled with balsamic glaze and topped with fresh sweet basil is the ideal summer appetizer!
This flatbread combination is a little sweet, a little savory and completely addicting. Fresh ripe peaches and burrata are a match made in heaven. Then when you add balsamic glaze, forget about it. This recipe is perfect for summer and using up those juicy peaches. Also, it’s super easy to make which is always a huge bonus.
I’ve been craving all the stone fruit lately. Peaches and cherries especially! They just remind me of summer and sunny days. We’ve been lacking the sunny days here in Texas. So, the least I can do is eat some summer fruit.
You can slice these up in small pieces and serve them as an appetizer or snack. However, they also make a great easy weeknight dinner! Just serve them with a salad, vegetable side, or whatever your heart desires. It’s easy to make these peach burrata naan flatbreads into a meal. My husband loves when I make any naan flatbread for dinner! I love changing up the toppings. But, this one is definitely our new favorite.
Other flatbread & pizza recipes you will love:
- Blueberry goat cheese naan flatbread
- Fig balsamic naan flatbread
- Jalapeño popper naan flatbread
- Chicken tikka masala naan flatbread
- Pear and caramelized onion pizza
- Shrimp scampi cauliflower crust pizza
As you can see from the above recipes, I love using naan as the base for flatbreads. They’re so soft and the perfect texture. I buy mine at Trader Joe’s. I prefer the fresh ones versus the frozen. However, both would work for this recipe! I hope you enjoy these peach burrata naan flatbreads! They’re simple but so packed with delicious flavors.Print
2 naan flatbreads
1 tbsp olive oil
8 oz. burrata
1 large ripe peach, sliced
1 tbsp balsamic glaze
2–3 sweet basil leaves, cut into ribbons, regular basil will also work
salt and pepper to taste
Preheat the oven to 375 degrees F.
Place the naan on a lightly greased baking sheet. Brush on the olive oil then sprinkle with a pinch of salt.
Break up the burrata balls and evenly place on each naan. Top with peach slices.
Bake for 15-16 and broil for 1 minute.
Top with balsamic glaze and basil. Add some fresh cracked pepper if desired.
Slice and enjoy!