Grilled Summer Fruit Flatbread
3
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This flatbread recipe is so easy to make if you need a quick dessert after a leisurely grilled dinner outside. Use the last of the coals to grill up some fruit and bake the flatbread. A shmear of ricotta cheese that’s topped with the fresh fruit, a drizzle of syrup and a scattering of fresh thyme, and you’ll be the hit of the party. The dry aroma and slightly minty flavor of thyme pairs nicely with the sweetness of the fresh fruit. Save some extra thyme to use as a garnish.
Ingredients
Flatbread
1 item(s)
Nectarine
1 medium, cut in half
Peach
1 medium, cut in half
Fat-free ricotta cheese
¾ cup(s)
Fresh thyme
1 sprig(s), leaves removed from stem
Sugar-free maple syrup
2 tsp(s)
Instructions
1
Preheat oven to 375°F.
2
Place flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven.
3
Using a grill pan, cook the peach and the nectarine halves on both sides, 2-3 minutes, then remove from the grill and cut into wedges.
4
To assemble the flatbread, spread the ricotta cheese evenly over the flatbread, then arrange the fruit on top of the ricotta.
5
Drizzle the syrup and thyme leaves over the flatbread, then cut into slices and serve immediately.
6
Grilling method: Preheat grill to 375°F. Cook the peach and the nectarine halves on both sides, 2-3 minutes, the pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe.
7
Serving size: 1 flatbread
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