Elevate pizza night with this simple savory and sweet flatbread made to share and pair with Chateau Ste. Michelle wines.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
2 11x4-inch flatbreads
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium high heat. Once the grill has heated, spray each quarter of the peach with nonstick cooking spray or brush with olive oil. Place cut sides down on the grill only long enough for grill marks appear, 2 to 3 minutes. Remove and refrigerate the peaches.

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  • Preheat the oven to 400 degrees F. Crumble the goat cheese and grate fontina; set aside. Lay flatbreads on a baking sheet lined with parchment. Brush each with 1 tablespoon of olive oil and sprinkle lightly with salt. Slice or cube the chilled peach.

  • Divide the goat cheese and fontina between the 2 flatbreads and top with the peaches.

  • Place the flatbreads in the oven and bake for 8 to 10 minutes. Remove and sprinkle with the chopped arugula.

Tips

For more recipe ideas and Chateau Ste. Michelle pairings click here.

Nutrition Facts

517 calories; protein 21.8g; carbohydrates 65.9g; fat 22.5g; cholesterol 36mg; sodium 688mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/03/2019
I made it exactly as directed except I used asian pears instead of peaches. (seasonal exchange) It came out great even my husband enjoyed it and he's not a fan of goat cheese normally. The sweetness of the pears balanced out the tartness of the goat cheese and the arugula made it seem more substantial and fresher than just cheese bread. Will definitely make again. Read More
(1)
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