Flatbread topped with grilled peaches, Brie, BBQ sauce, and basil. Crisp, fresh, and vibrant for outdoor meals.
# What You’ll Need:
→ Flatbread Base
01 - 2 large store-bought or homemade flatbreads, such as naan or pizza crust
→ Toppings
02 - 2 medium ripe peaches, pitted and sliced
03 - 6 ounces Brie cheese, sliced
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup BBQ sauce
06 - 1 tablespoon olive oil
07 - 1/4 cup fresh basil leaves, torn
08 - 1/4 cup arugula (optional)
09 - freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons honey
11 - 1 tablespoon toasted pine nuts
# Directions:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Brush peach slices with olive oil and grill 1–2 minutes per side until grill marks appear and peaches are softened. Remove and set aside.
03 - Brush both sides of flatbreads lightly with olive oil.
04 - Place flatbreads directly on the grill for 1–2 minutes per side to warm and lightly crisp. Remove and set aside.
05 - Spread BBQ sauce evenly over each flatbread.
06 - Distribute grilled peach slices, Brie cheese, and red onion evenly across the flatbreads.
07 - Return topped flatbreads to the grill, close the lid, and cook for 3–4 minutes until cheese is melted and edges are crisp.
08 - Remove flatbreads from grill and rest for 1 minute. Top with basil, arugula, honey, and pine nuts as desired. Season with black pepper. Slice and serve immediately.
