Peach, Prosciutto and Goat Cheese Flatbread with Joyce Pinot Noir

Instructions:

2 small flatbreads
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
½ cup crumbled goat cheese
3 medium yellow peaches cut into thin slices
6 slices prosciutto
½ cup baby arugula
3 tablespoons balsamic glaze

Directions:
Step 1: Preheat the oven to 400 degrees F.

Step 2: Brush the olive oil over each of the flatbreads, then sprinkle with the salt and pepper.

Step 3: Crumble the goat cheese over the flatbreads, leaving ½ inch for crust.

Step 4: Place the sliced peaches over the flatbread in an even layer.

Step 5: Tear the prosciutto into small pieces and scatter them over the flatbread.

Step 6: Place the flatbread on a large baking pan and cook at 400 degrees for 20 minutes until the cheese is melty and the crust is golden brown. Let cool for a few minutes.

Step 7: Top the flatbreads with the arugula and drizzle the balsamic glaze over top. Slice and serve.

Paired with Joyce Pinot Noir
Recipe adapted by Julie's Album 7/2025

Peach, Prosciutto and Goat Cheese Flatbread with Joyce Pinot Noir

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