Grilled Peach Pizzantini
A seasonal delight guaranteed to impress any guest.
1 package naan flatbread, garlic or plain flavor
2 peaches, pitted and sliced
Extra virgin olive oil
½ cup arugula pesto
4 ounces fresh mozzarella cheese, sliced and quartered into chunks
1 cup fresh arugula leaves
Balsamic glaze, if desired
- Preheat the grill to medium-high heat and prepare your clean grate with a swipe of a paper towel moistened with grapeseed oil.
- Lightly oil the peach slices and place on the hot grill grates. Nudge them after about 1 minute to be sure they don’t stick to the grill. Flip after about 3 minutes or when you see them becoming caramelized and grill marks are forming. Cook for another 3 minutes then transfer to a plate and cover to keep warm.
- Spread the pesto on the Croccantini, then top each cracker with grilled peaches, mozzarella and arugula. Drizzle with balsamic glaze if desired.