Grilled Peach, Corn and Tomato Flatbread

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This gorgeous flatbread celebrates the produce of late summer: Ripe peaches, heirloom tomatoes and sweet corn come together on grilled, lightly charred bread, smeared with ricotta and drizzled with ricotta. Pair with your favorite rosé!

  • Author: Sunny Gandara
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 3-4 servings 1x
  • Category: Main
  • Method: Grilling
  • Cuisine: International
  • Diet: Vegan



1 small red onion, sliced in wedges
1 tablespoon champagne vinegar
¼ cup (60 ml) olive oil plus extra for drizzling
2 firm peaches, halved, stones removed, cut into wedges
1 large ear of corn, husk removed
4 heirloom tomatoes, cut into wedges*
2 sprigs fresh mint, garnish
2 sprigs fresh basil leaves, garnish
Vincotto or reduced balsamic vinegar, to drizzle
34 flatbreads (store bought or recipe in post)
1 cup (250 grams) vegan ricotta

*You can use a mixture of heirloom and cherry tomatoes for a nice variety in texture, flavor and look. 


Heat the grill or grill pan over medium-high heat.

In a large bowl, whisk together olive oil and champagne vinegar. Add the corn, red onions and peaches; let marinate about 10 minutes while the grill pre-heats.

Marinate the tomatoes in a little olive oil,

When the grill is hot, drain any excess marinade from the corn and peaches and season generously with salt and pepper. Cook the corn for 3-4 minutes on each side and the peaches for about 1-2 minutes on each side, until nicely charred and deep grill marks develop.

Carefully chuck the corn, discarding the core.

If baking flatbread from scratch, bake it a day in advance. Drizzle each flatbread with olive oil and grill on each side until grill marks form and crisp, 1-2 minutes on each side.

While the flatbread is cooking on the second side, smear a generous amount of ricotta on the grilled surface. Scatter some of the chucked, grilled corn, peaches, sliced red onions and tomatoes on top. Cover the grill with the lid and cook for about 2 minutes, until cooked through and griddle marks have formed on the second side.

Remove from the heat, drizzle with vincotto or a balsamic vinegar reduction, and garnish with fresh basil, mint and a couple of cracks of black pepper. Slice and serve hot, paired with your favorite wine.