Late summer/early fall marks the last of the juicy nectarines from the farmer's market here in Sonoma. Nectarines plus creamy burrata and salty prosciutto makes for the perfect dish after a hot day. Coursey Graves’ Chardonnays bring it all together, matching the stone fruit vibes and cutting through the richness with its bright, fresh finish. A match made for golden hour snacking! Recipe and image by Michelle of ME Creative Napa.
INGREDIENTS
- 1 store-bought flatbread or pizza crust
- 2–3 fresh ripe nectarines, thinly sliced
- 4–5 slices prosciutto
- 1 ball burrata cheese
- 1 cup fresh arugula
- Fresh basil leaves, torn
- Extra-virgin olive oil
- Salt & freshly cracked black pepper
Balsamic Glaze
- 1 cup balsamic vinegar
- 2 tablespoons honey (optional, for sweetness)
INSTRUCTIONS
- Make the balsamic glaze:
- In a small saucepan over medium heat, bring the balsamic vinegar (and honey, if using) to a gentle boil.
- Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until reduced by half and it coats the back of a spoon.
- Remove from heat and let cool—glaze will thicken as it cools.
- Prepare the flatbread:
- Oven method: Preheat oven to 400°F. Place flatbread on a baking sheet, brush lightly with olive oil, and layer with nectarine slices and prosciutto. Bake 6–8 minutes, until crisp and nectarines are slightly softened.
- Grill method (their favorite): Preheat grill to medium-high. Brush both sides of flatbread with olive oil. Grill 1–2 minutes per side until lightly charred. Top with nectarine slices and prosciutto, then return to grill (indirect heat) for 2–3 minutes to warm through.
- Finish & serve: Remove flatbread from oven or grill. Top with torn burrata, fresh arugula, and basil leaves. Drizzle generously with balsamic glaze. Season with salt and freshly cracked black pepper. Slice and serve immediately.