This flatbread might look like it has a lot going on. Well it's definitely got it going on (insert sassy finger snap). First things first: it's vegetarian. As a meat lover, this wasn't truly intentional. But I have no regrets letting the delicious seasonal shine. It's bright and a healthy alternative to the New York slice I craze too often. I managed to get my hands on ciabatta flatbread from Trader Joe's that I'd had my eye on all summer. There was so much great produce at the market, my idea for toppings came organically (no pun intended). I knew I wanted goat cheese and caramelized onions to shine, but I had an idea to caramelize peaches as well. Since mine weren't fully ripe yet, I figured it would be a than a stiff slice of peach on top. They turned out to be very pleasant, complementing the richness of the goat cheese and peppery arugula. Oh, and nothing exudes summer more than juicy and sweet grilled corn.

Flatbreads and pizzas are such a great creative foundation; the toppings are literally endless. It does take some thought to create one that has a great balance of flavor. I highly recommend using the ciabatta flatbread, it was a great vessel for all the toppings and the slices did not falter. At $3, my love for Trader Joe's grows deeper.
This flatbread would go stellar with a glass of rose, preferably outside enjoying the summer weather!

heirloom tomato + caramelized peach flatbread

serves 4, 10 min prep time + 20 min cook time


1 8-12" flatbread
2 tablespoons goat cheese, seperated
1 tablespoon Greek yogurt
1 ear of corn, husk and silk removed
1/4 red onion, thinly sliced
handful heirloom tomatoes, quartered
half a peach, sliced
handful of arugula
1/4 teaspoon sugar
1 teaspoon coconut oil
drizzle of olive or truffle oil
sea salt and pepper, to taste
thyme, for garnish
lemon slice


Turn on broiler.

Coat corn with olive oil and place in foil covered baking sheet. Place in broiler and turn every 2 minutes so the entire ear gets a slight char. Turn broiler off and oven on to 350 degrees.

In a bowl, mix 1 tablespoon of goat cheese with 1 tablespoon of Greek yogurt. Spread on flatbread and season with a bit of salt and pepper. I like to add a few sliced onions before toasting in the oven. Place flatbread onto baking sheet in middle of oven.

Meanwhile, caramelize the peaches and onions. Coat a skillet with a bit of coconut oil and turn on medium high heat. Place the peaches carefully into the skillet and top with half the sugar.

When peaches begin softly sizzling, after 3 minutes or so, turn them over and coat with the rest of the sugar. Turn the heat down slightly and let the slices cook in the juices. When they begin to slightly curl at the edges, remove from skillet onto a paper towel lined plate and set aside.

For the onions, cook them in the same skillet and turn the heat back to medium high. Add a bit more oil and shift the onions about while cooking them until they become soft and translucent, about 5 minutes. Set aside.

Remove flatbread from oven and allow to cool.

With a large knife, carefully slice the kernels from the ear of the corn. Try to keep as many clusters as you can intact.

Assemble the flatbread: top with arugula, onions, peach slices, corn, goat cheese, and tomatoes.

Drizzle with your choice of oil, truffle or olive, and a squeeze of lemon. Slice and serve!