If you’re wearing socks right now you better hold on to them, because I’m about to knock ’em off!
Oh geez, I’m so sorry; that’s just ridiculous.
What I meant to say was…
Dear friends, happy Thursday! Might you be interested in a lovely flatbread delight?
If that’s the case stay right here (insert a wink and a snap point)
A few years ago I was in Denver with my gal pal Casey for a little vacay. We hiked in Boulder, saw a mouse, visited the shining hotel, spent a day drinking brews and watching football, cooked dinner and just had a grand ole time.
I have to say though, in true Elizabeth fashion, a meal was the highlight of my trip. One night we went to a wine bar for dinner where I had a fig and prosciutto flatbread along with a glass of the best pinot noir I’ve ever had. It was at this meal that my love of flatbread with fruit was born.
It’s an ongoing love and I think after this recipe you may need to send help. The sweet peaches, basil and balsamic are the perfect pairing for goat cheese. All baked up on crispy flatbread….
Oh. My. GAH!
Make one for yourself and then make one for someone you love!
Ingredients: for one flatbread
1 Naan flatbread
1 1/2 – 2 Tablespoons goat cheese
2 Tablespoons shredded mozzarella cheese
1/2 peach, sliced
4 large basil leaves, chiffonade
1/2 cup balsamic vinegar, reduced
Start by pouring the balsamic vinegar into a small sauce pot and simmer for about 20 minutes until reduced, cool. *Tip, the grocery store also sells bottled balsamic vinegar glaze that works perfect for this too.
Preheat your oven to 475 degrees. Assemble your flatbread: onto the naan smear the goat cheese, sprinkle the mozzarella, layer the peaches and top with half of the chiffonade basil. To chiffonade basil, place all four leaves on top of each other, roll them up and slice thinly into long strips.
Bake flatbread for 8-10 minutes.
Finish with the remaining basil and top with balsamic.
Ohhh you’re gonna enjoy this one!