Stone Fruit + Goat Cheese Flatbread

The lazy girl’s fancy flatbread pizza. Call it an appetizer, call it dessert, call it delicious.

Last time I made a slew of flatbreads I made the dough by hand, but last night I was in a time [and energy] pinch so I took the ‘Semi Homemade with Sandra Lee’ approach.

[Minus the matching tables, cocktail, and outfit]

The fruit and herbs came straight my farmers at the CSA, and with a little help from my friends at Trader Joe’s, this whole recipe comes together in under twenty minutes, with half that time spent just waiting for the oven to preheat.

Put away your apron, tuck your cookbooks back in the drawer, and impress yourself this summer with this faux-fancy picnic pizza snack.



Stone Fruit + Goat Cheese Flatbreads

Serves 6

4 pieces of fresh naan bread, store bought or homemade

2 ripe peaches

3 ripe nectarines

¼ c. basil

2 T. rosemary

4 oz. goat cheese

1 T. honey [optional]

2 t. olive oil

1/4 t. salt

Preheat the oven to 400 and line a baking sheet with foil.

Slice the peaches and nectarines into thin slices.

Arrange the naan on the foil, and brush with olive oil. Spread the goat cheese evenly among the bread to make a nice layer.

I made two versions – peaches + basil and nectarine + rosemary. Feel free to make whatever combination [of whatever fruits and herbs] call to you.

Arrange the fruit on top of the cheese but do not overlap too much. Sprinkle the tops with herbs, salt and a little drizzle of honey if using.

Bake for 8 – 12 minutes.


Maybe a matching cocktail isn’t such a bad idea….