A seasonal delight guaranteed to impress any guest.

1 package naan flatbread, garlic or plain flavor

2 peaches, pitted and sliced

Extra virgin olive oil

½ cup arugula pesto

4 ounces fresh mozzarella cheese, sliced and quartered into chunks

1 cup fresh arugula leaves

Balsamic glaze, if desired

  1. Preheat the grill to medium-high heat and prepare your clean grate with a swipe of a paper towel moistened with grapeseed oil.
  2. Lightly oil the peach slices and place on the hot grill grates. Nudge them after about 1 minute to be sure they don’t stick to the grill. Flip after about 3 minutes or when you see them becoming caramelized and grill marks are forming. Cook for another 3 minutes then transfer to a plate and cover to keep warm.
  3. Spread the pesto on the Croccantini, then top each cracker with grilled peaches, mozzarella and arugula. Drizzle with balsamic glaze if desired.
Original recipe found at foodiecrush.com
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