The only things sweeter than summer peaches are those same peaches charred in a frying pan or on the grill. By pairing them with sautéed shallots, they can be easily used in savory dishes like these wholegrain flatbreads. Salty, creamy feta, a pleasantly bitter frisée-almond salad, and a sweet yet tart balsamic drizzle round out the toppings, creating a snack that’s sure to please everyone at your next backyard BBQ or at a delightful dinner for two on any weeknight.
- 2 organic peaches or other stone fruit
- 1 or 2 organic shallots
- 2 wholegrain lavash flatbreads
- 1½ ounces crumbled feta
- 2 tablespoons balsamic vinegar
- 1 head organic frisée or other chicory lettuce
- 1 organic lemon
- 4 or 5 sprigs organic fresh basil
- 3 tablespoons roasted almonds
- Kosher salt and freshly ground black pepper
- Olive oil
- Medium bowl
- Large frying pan
- Sheet pan
1. Prep and cook the peaches and shallots.
Position a rack in the center of the oven and heat the broiler. Cut the peaches into lengthwise quarters; cut the fruit into ½-inch-thick wedges. Peel and thinly slice the shallots.
In a large frying pan over high heat, warm 1 to 2 teaspoons of oil until hot but not smoking. Working in batches if needed, add the peaches with the cut sides facing down, and cook, turning once, until lightly browned (1 to 2 minutes). Transfer to a plate. Add more oil between batches if needed.
In the same pan over medium-high heat, warm 1 to 2 teaspoons of oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally until the shallots start to soften (2 to 3 minutes). Transfer to the same plate as the peaches. While the peaches and shallots are cooking, the flatbreads can be prepared.
2. Assemble and toast the flatbreads.
Brush the flatbreads lightly with oil on both sides. Place in the oven, directly on the rack, and toast, turning once, until they start to crisp (about 1 minute per side).
Working in batches if needed, the flatbreads to a sheet pan and place side by side.
Arrange the peaches and shallots evenly on the flatbreads, leaving a ½-inch border around the edges. Top with the feta and drizzle with 2 to 3 teaspoons balsamic vinegar or more to taste.
Place the flatbreads under the broiler, watching closely to prevent burning, and broil until the flatbreads are crisp, the feta starts to soften, and the balsamic vinegar has caramelized slightly (2 to 4 minutes). Transfer to a cutting board.
3. Make the salad and prep the almonds.
Trim the roots off the frisée and coarsely chop the leaves. Juice half the lemon and cut the other half into wedges for garnish. Strip the basil leaves from the stems and coarsely chop the leaves. Coarsely chop the almonds for garnish.
In a medium bowl, toss together the frisée, basil, 2 teaspoons lemon juice, and 1 to 2 teaspoons oil; season to taste with salt and pepper.
4. Finish the flatbreads.
Cut the flatbreads into squares and top with the frisée salad and almonds. Season with salt and pepper.
Transfer the flatbreads to individual plates and serve with the lemon wedges.
- Brush the flatbreads with oil.
- Juice the lemon.
- Strip the basil leaves.
- Toss the frisée salad.
- Top the flatbreads with salad and almonds.