Flat Bread with Peaches, Burrata, Basil and Prosciutto
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It gets messy once you slice into it….just go with it. ;)
I am writing this to you from our shop while I watch from our front window all the Folk Fest guests walk, cycle, and scoot by me. (One year, Matt and I will get tickets or paddle board over. Update: I was able to go on Sunday - a ticket from a friend and it was fabulous!) If you are reading this post Folk Fest and you attended, I hope you had a fantastic time! This coming weekend is Jazz Fest and just maybe, we will find some tickets!
We are at the end of July now and the Newport summer is in full swing with Newport Film nights, impromptu beach meet ups, outdoor farmers markets, music festivals, and reconnecting with old friends that come home to Newport for the summer. This past week, my friend, Jillian and I prepared a beach picnic for our small group of our friends we haven’t seen all year long. Thank you to our friends, Erin and Kelly for hosting us at the lovely and nostalgic Hazards Beach. What a beautiful location (my first visit) and the weather was an absolute 10 as well as the company and of course the food. Our picnic included sliced fresh peppers and hummus, prosciutto wrapped melon, grilled flatbreads topped with peach, prosciutto and burrata, as well as this delicious grilled shrimp, corn and avocado salad with feta dressing dish. I made our Lemon Rosemary Shortbread and Jillian made this amazing Lemon Posset Cup Dessert. It was not only delicious, but so pretty and looked like summer in a cup. I wish I took more pictures of our evening and will have to do it again real soon!
So, I hope you have some gatherings planned and I highly recommend the Grilled Corn and Avocado Salad with Feta Dressing. We had everything prepped ahead and just had to assemble all the dishes at Hazards. We packed things in containers, glass jars, jam jars and even packed our own plates and cutlery, tablecloth and cloth napkins - so no waste. Here are the Lemon Posset Cup and Lemon Rosemary Shortbread recipe links as well.
This recipe from Spoon Fork Bacon is such a crowd pleaser for an appetizer, side dish, or the main meal and so easy to put together! I followed the blog’s recipe and finished with our Newport Sea Salt sprinkled on top.
Grilled Flat Bread with Peaches, Burrata, Basil and Prosciutto
Ingredients:
2 tablespoons extra virgin olive oil
3 pita bread
2 balls burrata
1 large peach, halved, pitted and thinly sliced
2 ounces very thinly sliced prosciutto 5 to 6 slices
3 tablespoons balsamic glaze
Newport Sea Salt
fresh basil leaves
Directions:
Preheat grill to 350˚F. or place in oven at 350 degrees.
Brush each pita with extra virgin olive oil and place onto hot grill, oiled-side down or in oven on baking sheet.
Grill pita for 3 to 4 minutes, flip and grill for an additional minute. Remove from grill and cool for a couple minutes.
Arrange sliced peach over each grilled pita. Break burrata balls up into heaping spoonfuls and dot around peach slices. I used my fingers…it’s quite messy.
Tear prosciutto into smaller strips and nestle between other ingredients.
Drizzle each flatbread with a good balsamic and sprinkle with our sea salt.
Finish each flatbread with a few fresh basil leaves and serve. Bon Appetite!
Sharing some pics of our Friends’ Beach Picnic….
