Ingredients

• 3 Naan or pita breads
• Olive oil, for brushing and drizzling
• Kosher salt, for sprinkling to taste
• 2 ripe nectarines or peaches, sliced in thin wedges
• 3 thin slices of proscuitto, torn (about 2 ounces)
• 1/2 cup whole-milk Ricotta or 4 ounces Burrata cheese
• Freshly ground pepper, for sprinkling to taste
• 1/4 cup small basil leaves, for garnish
• 1/4 cup honey, for drizzling

Instructions

Preheat grill to medium high heat. While preheating, brush olive oil over one side of naan bread; sprinkle with Kosher salt. When grill is hot, place bread on grill, oiled side down, for two minutes, watching carefully so that it doesn’t burn. Flip over for another minute or so, until grill marks are starting to show. Let cool for at least 5 minutes (but can be longer if you want to make these ahead of time). Cut into 4 pieces.

Top the flatbread with nectarine wedges, dollops of ricotta cheese (or torn chunks of burrata cheese), and proscuitto. Drizzle cheese with olive oil and sprinkle with Kosher salt and pepper. Garnish with basil leaves and drizzle with honey. Serve extra honey along side, if desired.