Charcuterie Flatbread with Prosciutto, Peaches & Pistachios
Makes:
2 flatbreads
Serves:
4-6
Prep Time:
Under 10 minutes
Cook Time:
8 minutes
Category:
Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
Ingredients
- 2 prebaked Anna’s Easy Flatbreads or store-bought
- Extra-virgin olive oil, for brushing
- 1 to 2 ripe tomatoes, thinly sliced
- 2 peaches, sliced
- 6 slices prosciutto
- ½ lb (225 g) fior di latte cheese, sliced
- Apricot jam and/or balsamic reduction
- ½ cup (60 g) shelled pistachios
- Handful of fresh basil leaves
NOTES
The flatbreads can be assembled ahead and stored, loosely covered, in the fridge for up to 8 hours before baking.
Fior di latte is a fresh cow’s milk mozzarella and suits the simple, fresh flavour companions on this flatbread. If you’d like to splurge, you could use buffalo mozzarella or even burrata. If you’d rather simplify, dollop ricotta cheese on the flatbread before baking in place of the fior di latte.
If peaches aren’t in season, replace them with a few pitted Medjool dates or halved dried figs for a balanced sweet fruit taste.
Step by Step Instructions
Step 1
Preheat the oven to 400°F (200°C). Place the two flatbreads onto a parchment-lined baking tray.
Step 2
Brush the flatbreads lightly with olive oil. Arrange the tomato and peach slices on top, then place the prosciutto slices on top in more of a ruffled way—they can cover some of the tomato and peach slices. Place the fior di latte slices on top, evenly spaced.
Step 3
Bake the flatbreads for 5 to 8 minutes, until the cheese starts to melt a little. Right from the oven, dollop or brush the flatbreads with a little stirred apricot jam and/or finish with a drizzle of balsamic reduction. Sprinkle with the pistachios and basil leaves, cut into slices and serve immediately.
