One thing I always have on hand is some sort of flatbread or naan which comes in handy for different meals. You can easily turn your naan into a pizza and elevate it by grilling it. This grilled nectarine and queso fresco flatbread come together on the grill with a little work on the stove.
I prefer to use tandoori naan or something that is stone fired and brushing it with a little olive oil. After that I toss it on the grill for about 3 to 5 minutes flipping halfway. For your toppings, you will want to grill your nectarine after cutting it into wedges. Off the grill, prepare some bacon on a skillet and melt the queso fresco on a different skillet. Once that is all done begin building your flatbread with the prepared toppings.
For freshness and volume, top with some fresh arugula and a drizzle of balsamic glaze. Search for balsamic glaze in the search box on here for tips. If not feel free to use prepared balsamic glaze.
Grilled Nectarine and Queso Fresco Flatbread
Grilled Nectarine and Queso Fresco Flatbread
- 2 tandoori naan
- 1 nectarine
- 2 slices bacon
- ½ cup arugula
- 4-5 slices queso fresco
- balsamic glaze (optional) (drizzle)
- olive oil
Preheat grill to 350°. Brush the naan with olive oil and grill for about 5-8 minutes flipping halfway. Set aside once complete. Cut the nectarine into wedges and grill on both sides for about 5 minutes. Set aside.
Heat a skillet over medium high heat, prepare the bacon until crisp, drain excess grease and set aside. Using a seperate non stick skillet, heat to medium and place the queso fresco on there until it begins to melt and flatten. Using a spatula spread the melted queso fresco on the naan. Top with fresh arugula.
Top with grilled nectarine, cut up the bacon into pieces and top with that as well. Drizzle with balsamic glaze if you prefer. Enjoy!
