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Made these little peach + burrata flatbreads the other day and honestly… they disappeared in minutes. The combination of creamy burrata cheese, juicy peaches, and a drizzle of balsamic glaze is just incredible. The flatbread turns golden and crisp, while the peaches soften slightly, releasing their natural sweetness. Highly recommend for a summer snack or lazy dinner.
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Preheat oven to 425 degrees.
Mince garlic. Heat olive oil in a small skillet and add garlic. Cook for 1-2 minutes until soft.
Brush flatbreads with garlic oil and place them in the oven for 5 minutes.
Tear the burrata and spread it evenly over the flatbreads.
Top with sliced peaches and shredded Parmesan. Bake for an additional 10-15 minutes until the flatbreads are golden brown.
Season with a pinch of salt and black pepper. Top with fresh basil leaves.
Drizzle with balsamic glaze for a sweet-salty finish.
If you don’t have mini flatbreads, you can use naan or pita bread as a substitute.
For extra flavor, use aged balsamic glaze.
Make sure the peaches are ripe for maximum sweetness.
Can I use store-bought flatbreads?
Yes, store-bought flatbreads work perfectly for this recipe.
What can I use instead of burrata?
You can substitute burrata with fresh mozzarella or ricotta cheese.
Can I make this ahead of time?
These flatbreads are best served fresh, but you can prepare the garlic oil and slice the peaches ahead of time.
What other toppings can I add?
You can add prosciutto, arugula, or crushed walnuts for extra texture and flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
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