Last night we took advantage of some beautiful fresh peaches that I found at the market, and made Peach and Brie Flatbread. They looked so good and even smelled delicious. How could I resist?
Then, I remembered that I recently purchased some Cipriani Peach Puree at Total Wine to make Bellinis. You can go online to purchase this delicious mix or you can make your own by pureeing fresh peaches. And, we happened to have some nice bubbly — so, I just HAD to make Peach Bellinis to pair with the flatbread. You can add as much or as little of the mix as you like to suit your taste. I like mine very “peachy”. I also garnish this fun beverage with a peach slice.
There is actually some interesting history regarding the creation of the Bellini. In 1931 Guiseppe Cipriani and Harry Pickering opened the now famous Harry’s Bar in Venice, Italy, and created the wonderful peach and sparkling wine cocktail known as the Bellini. You can recreate the Harry’s Bar experience in your own home with the Cipriani Bellini mix. It is so refreshing!
This appetizer recipe can be adapted in so many ways. You can opt to add some proscuitto, top with an arugula salad or change up the fruit that you use. I wonder how an apple and brie combination would taste?
Anyway, you can always have some pre-made Naan Bread, pizza dough or plain flat bread in the freezer or pantry. We have brie and some selection of fruit always available. so this recipe is something you can put together if someone “pops” over for a visit. It’s a little more interesting than traditional pizza, and your guests will love it!
Peach Mango And Brie Flatbread Recipe
- May 25, 2019
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- 4, 7-9 inch flatbreads (I use Stonefire Original Naan Flatbread)
- 1/4 - 1/2 cup Bonne Maman Peach Mango Preserves (you can use peach or even red pepper jelly if you like a little heat)
- 4 - 6 ounces of sliced brie
- 1/4 cup thinly sliced red onion
- Red pepper flakes to taste
- Freshly ground pepper
- Step 1
- Preheat oven to 425 degrees
- Step 2
- Bake flatbreads for 5 minutes
- Step 3
- Spread flatbreads evenly with preserves, leaving a small border
- Step 4
- Layer on peaches, brie and red onion
- Step 5
- Sprinkle with red pepper flakes and pepper
- Step 6
- Return flatbreads to oven and bake for 10-12 minutes
- Step 7
- Let flatbreads cool before slicing into individual serving sizes
- Step 8
- OPTIONAL: You can add arugula salad to the top of the flatbreads. Just take 2 cups of baby arugula and toss in 1 tablespoon olive oil mixed with 1 tablespoon white balsamic vinegar and salt and pepper