Simple Peach, Basil and Ricotta Flatbread

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Ingredients

2 store-bought whole wheat flatbreads or naan
⅔ cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads)
1 to 2 ripe yellow peaches, peeled and sliced (I only needed one)
2 teaspoons fresh basil, chopped (a few big basil leaves’ worth)
sea salt and black pepper
balsamic vinegar reduction, for drizzling (see notes)

1 flatbread per serving

As published by Cookie and Kate.

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