Peach Brie Flatbread

Why This Peach Brie Flatbread Is My Go-To Summer Appetizer

When peaches hit their peak in August, I start making this flatbread on repeat. The combination of creamy, melty brie with sweet, juicy peaches and tart blackberries is everything I want in a summer appetizer. Store-bought naan keeps it approachable for a weeknight, but it looks fancy enough for a party. Plus, it comes together in 15 minutes flat.

Why You’ll Love This Peach Brie Flatbread Recipe

• The contrast of warm, creamy brie with fresh peaches and tangy blackberries creates a flavor combo that screams summer.
• Store-bought naan makes prep a breeze, no dough needed, just assemble and bake.
• It works as an appetizer or a light dinner, and the colorful toppings make it a showstopper on the table.

Key Ingredients for Peach Brie Flatbread

• Brie: Look for a ripe, soft brie, it should give slightly when pressed. Remove the rind with a sharp knife for smooth melting. Camembert works as a substitute.
• Peaches: Use ripe but firm peaches, overripe ones will get too mushy in the oven. No need to peel, just slice thinly. Nectarines are a great alternative.
• Blackberries: They add a tart pop against the sweet peaches. Fresh work best, but frozen (thawed and patted dry) can be used in a pinch. Blueberries or raspberries also work.

Kitchen Tools for Making Peach Brie Flatbread

• Large rimmed baking sheet, big enough to hold two naan flatbreads without overlapping
• Sharp paring knife, for removing brie rind and slicing fruit thinly
• Microplane or garlic press, for mincing the garlic clove finely so it distributes evenly

Tips for Perfect Peach Brie Flatbread

For even melting, slice the brie thinly after removing the rind, about 1/8-inch slices work well. Don’t skip the rind removal, or you’ll end up with chewy bits.

Bake just until the cheese is melted and the edges of the flatbread are light golden, 7 to 10 minutes. The arugula and basil go on after baking so they stay fresh, the residual heat gently wilts the arugula without making it soggy.

If you’re using hot honey, drizzle it on right before serving so the spicy kick stays bright. And slice the peaches and red onion thinly (about 1/8 inch) so they cook through in the short baking time.

Peach Brie Flatbread Variations to Try

Swap the brie for fresh mozzarella slices for a milder, stringier cheese pull. For a different base, spread pesto on the flatbread instead of olive oil and garlic, it pairs beautifully with the peaches.

Skip the blackberries and use blueberries or raspberries if that’s what you have. Add prosciutto before baking for a salty, savory layer, or omit the pistachios and use chopped pecans or almonds. For a sweeter version, use regular honey instead of hot honey, and if you want extra tang, drizzle with balsamic glaze after baking.

What to Serve with Peach Brie Flatbread

I like to serve this flatbread as an appetizer with a simple green salad dressed in lemon vinaigrette, it cuts through the richness of the brie. For a heartier meal, pair it with grilled zucchini or a crisp cucumber salad. It also works alongside stuffed mushrooms or an easy orzo salad for a full summer spread.

If you’re serving it as a main, a side of roasted asparagus or a butter lettuce salad adds nice crunch.

How to Store Leftover Peach Brie Flatbread

Store leftovers in an airtight container in the fridge for up to 2 days. The arugula and basil will wilt, so it’s best to pick them off and add fresh leaves when you reheat. The flatbread itself will soften slightly, but still tastes good.

How to Reheat Peach Brie Flatbread

Reheat in a 350°F oven for 5-7 minutes until warmed through and the edges crisp up again. An air fryer at 350°F for 3-4 minutes works great too. Avoid the microwave, it will make the flatbread soggy and the fruit mushy.

Peach Brie Flatbread FAQs