BBQ Peach Brie Flatbread Grill (Print Version)

Grilled flatbread with peaches, Brie, BBQ sauce, herbs, and honey—smoky, fruity, vibrant for summer gatherings.

# Components:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (naan or pizza crust)

→ Toppings

02 - 2 medium ripe peaches, pitted and sliced
03 - 6 oz Brie cheese, sliced
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup BBQ sauce
06 - 1 tablespoon olive oil
07 - 1/4 cup fresh basil leaves, torn
08 - 1/4 cup arugula (optional)
09 - Freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons honey
11 - 1 tablespoon toasted pine nuts

# Directions:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Brush peach slices with olive oil and grill 1–2 minutes per side until lightly caramelized and softened. Remove and set aside.
03 - Lightly brush both sides of flatbreads with olive oil.
04 - Place flatbreads directly on the grill for 1–2 minutes per side to heat and crisp. Remove from grill.
05 - Spread BBQ sauce evenly over each flatbread. Distribute grilled peach slices, Brie cheese, and red onion across the surface.
06 - Return assembled flatbreads to the grill, close lid, and cook 3–4 minutes. Cheese should be melted and edges crisp.
07 - Remove flatbreads, allow to cool for 1 minute. Top with basil, arugula, honey, and pine nuts if desired. Season with freshly ground black pepper.
08 - Slice and serve immediately.

# Expert Advice:

01 -
  • This flatbread is your secret weapon for impressing guests with almost no effort.
  • Combining peaches and Brie makes each bite both creamy and bright—no one expects such flavors from a grill.
02 -
  • If you grill peaches too long, they’ll slip through the grates and turn to mush—keep an eye on them.
  • Discovering that Brie melts super fast means don’t walk away once it’s back on the grill.
03 -
  • Never overload your flatbread or it’ll get soggy instead of crisp.
  • Brushing olive oil on both sides ensures perfect grill marks and helps toppings stick.
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