Living in the Charlotte area gives us the best of many worlds. A couple hours from the mountains, a few hours from the beach and in the summer time we have loads of our own fresh locally grown produce.
Also a short car drive away, just across the South Carolina border, we are so close to the best peaches in the world we can almost smell them from downtown Charlotte. Making Charlotte only a “clingstone’s” throw away from Charlotte
Most folks think of peaches as a component for desserts; however peaches are great paired with other ingredients to create more savory dishes. Peaches respond well to sweet and hot peppers, salty cured meats and even balsamic vinegar.
If you are looking for a great day, get in the car and hit one of our local peach farms, pick your own fruit and come back to the big city and give this a flatbread a try. You will have plenty of peaches from your farm pick to also get your sweet fix with a grilled peach cobbler right off the grill.
Black’s Peaches, York, S.C., 803-684-2333.
Hours: Monday through Saturday, 8 a.m. to 6 p.m.; Sunday, 1 p.m. to 6 p.m. www.blackspeachesandbakery.com
McLeod Farms, McBee, S.C., 843-335-8611.
Hours: Daily 8:30 a.m. to 6 p.m. www.macspride.com
The Peach Tree, York, S.C., 803-684-9996.
Hours: Monday through Saturday, 8 a.m. to 6 p.m.; Sunday, 1 p.m. to 6 p.m. www.thepeachtree.com
Peach, Prosciutto & Goat Cheese Grilled Flatbread
Serves 6 to 8 as an Appetizer
- 2-12 Ounce Pizza Dough– homemade, store bought or from a pizzeria
- To Coat Olive Oil
- 2 Each Fresh Peaches-halved, pitted, charred on the grill, thin sliced, cooled
- 4 Slices Prosciutto-sliced thin, cut into thin strips
- To Taste Balsamic Glaze-store bought or follow recipe below
- 4 Each Green Onion-green top, sliced thin
Goat Cheese Spread:
- 6 Ounces Goat Cheese-soften
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Teaspoon Crushed Red Pepper
- 1/4 Teaspoon Black Pepper
Mix goat cheese, olive oil and both peppers well to incorporate, leave at room temperature, covered, until ready to use.
Grilling the Flatbread:
Let dough sit out at room temperature for 15 minutes. Flour and flatten dough into an oblong shape about a ½” thick. Lightly oil one side of each pizza dough and season with salt and pepper. Place directly over flame and grill lightly on each side, about 45 seconds to 1 minute per side. Remove from the grill and assemble. (Or bake in oven on baking sheet, flipping once until lightly golden)
Assembling the Flatbread:
Equally distribute goat cheese spread on both grilled flat breads. Top with slices of the grilled peaches and strips of prosciutto and place on the top rack of the grill or on a pizza stone in a preheated oven. Remove from the grill and slice into pieces.
Drizzle with honey balsamic syrup, top with green onions and serve.
Honey Balsamic Syrup:
- 1 Cup Balsamic Vinegar-
- 1 Tablespoon Honey
Place the balsamic vinegar in a pan and bring to a strong simmer, reduce heat to low and add the honey, whisk to dissolve and reduce to about 1/3 of a cup. The syrup will thicken as is cools.