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Servings: 2 Preparation Time: 10 minutes Cooking Time: 10 minutes


  • 1/2 cup part-skim ricotta cheese

  • 2 tablespoons finely chopped green onions, divided

  • 1 tablespoon finely chopped fresh oregano

  • 1 tablespoon Basil Olive Oil + additional for brushing on bread & peaches

  • 1/2 teaspoon black pepper

  • 1 9 ounce package whole grain Naan bread

  • 1 medium tomato, sliced

  • 1 ripe peach, pitted and sliced

  • 2 tablespoons torn fresh basil leaves

  • 1/8 teaspoon flaky sea salt


Preheat grill to medium-high.

Brush peach slices with Basil olive oil. Grill on grill mat or in a grill pan just long enough for peaches to get a slight char.

Grill bread 1-2 minutes on one side.

Combine ricotta, 1 tablespoon green onions, oregano, Basil Olive Oil and pepper in a small bowl, stirring with a whisk. Spread ricotta mixture over grilled side of Naan bread. Top with tomato and peach slices. Place flatbread back on grill for 3 minutes.

Sprinkle with remaining 1 tablespoon onions, basil and salt. Cut into wedges and serve immediately

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