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Grilled Flatbreads with Summer Fruit - Two Ways

Both these toppings are equally good - in season fruit is the key.  Feel free to improvise and use whatever fresh fruit you have on hand!  The quantities given here should do a half batch of flatbreads each.


  • 1 batch grilled greek yogurt flatbreads

Strawberries, Thyme-infused Honey, Pistachios, and Whipped Cream Cheese

  • 1 cup sliced strawberries
  • 1/3 cup honey
  • 2-3 sprigs fresh thyme
  • 1/2 cup cream cheese, softened
  • 1/4 cup soft goat cheese optional
  • 1/4 cup roasted pistachios, shelled and crushed

Peaches, Basil, Honey & Ricotta

  • 1 cup sliced peaches
  • honey, for drizzling
  • 1/2 cup ricotta
  • 1 handful fresh basil, ribboned


For the strawberry flatbreads

  1. In a small saucepan, combine the honey and thyme.  Bring to a simmer over medium heat and immediately remove from the heat.  Set aside 10 minutes to steep before removing the thyme.   

  2. In a bowl, combine goat cheese (if using) and cream cheese.  Beat with an electric beater for several minutes or until soft and spreadable.  If using only cream cheese, you may need to add a few tbsp of milk or cream to get desired consistency.

  3. Layer flatbreads with cream cheese mixture, strawberries, pistachios, and a generous drizzle of honey.  Serve immediately. 

For the peach flatbreads

  1. Layer the flatbreads with ricotta, peaches, basil, and a generous drizzle of honey.  Serve immediately.