As summer has started to come to an end, schools have started back up and store fronts have begun advertising the newest fall trends, I couldn’t help but realize how quickly this year has been passing by. It’s already more than halfway through August! And although I had a crazy, adventurous, wonderful summer, I’m not quite ready to let go of the grilling and the ice cream and the fresh fruits and vegetables that make up some of my favorite summer recipes. So today, I’ve pulled out my favorite summer dish:
Grilled peach & pancetta flatbread
Cook time: 30 minutes
Difficulty Level: easy
6 slices of pancetta
4 oz of goat cheese
2 flatbreads or Naan
Cut the peaches in half, pit them, and throw each half on the grill. Grill each side for about 3 minutes each. While those are grilling, brush some olive oil on one side of each naan bread and then flip them over and cover the other side of the naan with a hearty application of the goat cheese. I choose to pan-fry the pancetta, but this step isn’t necessary. If you do fry the pancetta, you only need to cook each side on medium heat for 3 minutes on each side. Break up the pancetta slices and add them on top of the goat cheese.
Once the peaches are done, remove them from the grill and slice them into wedges. Add the peaches to the goat cheese and pancetta-topped naan, and then put the entire naan on the grill for about 5 minutes. Remove the naan from the grill, add a few leaves of fresh basil, and then drizzle on the balsamic glaze.
Enjoy with a chilled glass of Chardonnay or Viognier.