Warm naan bread is topped with ricotta cheese, fresh peaches, prosciutto and basil and baked on the bbq until the bread is crisp and the cheese has melted. Served with a balsamic-honey reduction. Delicious!
1 person made this
225ml balsamic vinegar
4 tablespoons honey
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
2 naan breads
120g ricotta or goats cheese
2 fresh peaches, sliced
85g prosciutto, torn into pieces
3 tablespoons thinly sliced fresh basil
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Method Prep:15min › Cook:30min › Ready in:45min
Combine balsamic vinegar, honey, lemon juice and black pepper in a small saucepan. Bring to the boil over high heat; reduce to low. Simmer until mixture has reduced down to about 80ml, about 15 minutes.
Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
Cook naan on the barbecue grate until light char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
Return flatbreads to to the barbecue. Cook with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.