Grilled Peach & Honey Ricotta Breakfast Flatbreads

Grilling ripe peaches caramelizes their juices into a smoky-sweet bite made for summer mornings. Honey-swirled ricotta and warm fruit land on crisp flatbreads for a creamy, lightly charred brunch plate.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 14g protein
• 48g carbs
• 17g fat
• 5g fiber

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Ingredients

• 4 naan or flatbreads
• 3 ripe peaches
• 1 cup whole-milk ricotta
• 3 tbsp honey
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 1/3 cup chopped toasted pecans
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tsp lemon juice
• 4 optional soft-boiled large eggs

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F surface temperature.
2. 2Halve and pit the peaches, then cut into 1/2-inch wedges; toss gently with a teaspoon of olive oil so they do not stick.
3. 3Grill the peach wedges cut-side down for 2 to 3 minutes until deep grill marks appear and the fruit softens slightly; flip once and grill another minute, then transfer to a plate.
4. 4Brush both sides of the flatbreads lightly with olive oil and grill 1 to 2 minutes per side until warm, lightly charred, and pliable; keep warm under a towel.
5. 5In a small bowl stir the ricotta with honey, lemon juice, most of the thyme, salt, and a grind of black pepper until creamy and lightly sweet.
6. 6Spread a generous swoosh of the honey ricotta over each warm flatbread.
7. 7Arrange the grilled peach wedges evenly across the ricotta.
8. 8Drizzle the remaining honey over the peaches, sprinkle with toasted pecans and the rest of the thyme, and finish with flaky salt.
9. 9If using eggs, soft-boil them for 6 1/2 minutes in boiling water, ice-bath, peel, and nestle half an egg on each flatbread for extra protein.
10. 10Slice into halves or quarters and serve immediately while the flatbread is still warm and the peaches are juicy.