Charred Peach & Burrata Flatbread with Black Lava Salt & Hot Honey
This flatbread hits that sweet spot between savory and sweet. Juicy peaches get lightly charred until caramelized at the edges, then layered over crisp flatbread with creamy burrata, fresh mint, and a drizzle of hot honey. A final sprinkle of black lava salt adds crunch and subtle mineral depth that makes every bite pop.
It’s simple enough for a summer lunch but impressive enough to serve as an appetizer for guests. The balance of warm fruit, cool cheese, heat from chili flakes, and herbal freshness makes this one of those recipes people remember.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: About 30 minutes
Servings: 4 (as appetizer) or 2 (as main)
Ingredients
For the Flatbread
2 rectangular flatbreads or pre-baked naan
2 tablespoons extra virgin olive oil
1 clove garlic, halved
1/2 teaspoon dried oregano
For the Charred Peaches
2 large firm peaches, sliced into 1/2-inch wedges
1 tablespoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon red pepper flakes
For Assembling and Garnishing
2 balls burrata cheese
1/4 cup fresh mint, chopped
Black lava salt or flaky sea salt, to taste
Hot honey, for drizzling
Instructions
Preheat oven to 400°F (200°C). If using a pizza stone, place it in the oven while preheating.
Prepare flatbreads by brushing them evenly with olive oil.
Rub garlic halves directly over the oiled surface to infuse flavor.
Sprinkle dried oregano lightly across the flatbreads.
Bake flatbreads for 5–7 minutes until lightly crisped and golden at the edges.
Heat a grill pan or skillet over medium-high heat.
Toss peach slices with honey, balsamic vinegar, and red pepper flakes.
Char peaches for 2–3 minutes per side until grill marks appear and edges caramelize.
Assemble flatbreads by arranging warm charred peaches over the crisp base. Tear burrata and distribute evenly.
Finish with mint, black lava salt, and a generous drizzle of hot honey. Slice and serve immediately.
Tips
Use firm peaches so they hold shape while grilling.
Do not overcook peaches or they will become mushy.
Pre-crisp the flatbread before adding toppings to prevent sogginess.
Tear burrata gently rather than slicing for a natural presentation.
Add salt at the end to maintain texture and crunch.
Balance sweetness carefully if your peaches are very ripe.
Serve immediately while flatbread is still crisp.
Use high heat for charring to get caramelization without overcooking.
Dry peaches slightly before grilling to help them sear.
Adjust hot honey to taste depending on spice tolerance.
Variations
Prosciutto Addition: Layer thin slices for salty contrast.
Arugula Finish: Add fresh arugula after baking for peppery bite.
Grilled Nectarines: Substitute peaches with nectarines.
Ricotta Swap: Replace burrata with whipped ricotta.
Basil Instead of Mint: Use fresh basil for a classic flavor.
Balsamic Glaze Drizzle: Add reduced balsamic for extra depth.
Toasted Pistachios: Sprinkle chopped nuts for crunch.
Spicy Version: Increase red pepper flakes.
Goat Cheese Option: Use soft goat cheese instead of burrata.
Lemon Zest Finish: Add fresh zest for brightness.
Q&A
Can I grill the flatbread instead of baking?
Yes, grill briefly until crisp and lightly charred.
What is black lava salt?
It’s sea salt blended with activated charcoal for color and texture.
Can I make it ahead?
Prepare components ahead but assemble just before serving.
Is burrata necessary?
It’s ideal for creaminess, but fresh mozzarella works too.
How spicy is the hot honey?
Mild to moderate depending on brand and amount used.
Can I use canned peaches?
Fresh firm peaches are strongly recommended for charring.
What wine pairs well?
A chilled rosé or Sauvignon Blanc complements the flavors.
How do I keep flatbread crisp?
Avoid overloading with wet toppings.
Can I make it gluten-free?
Use gluten-free flatbread or crust.
Can I use store-bought hot honey?
Yes, or warm honey with chili flakes at home.
Nutrition
(Approximate Per Serving, based on 4 servings)
Calories: 420–480
Protein: 14–18 g
Fat: 20–24 g
Carbohydrates: 45–50 g
Sugar: 15–20 g
Fiber: 3–4 g
Sodium: Varies depending on salt and cheese
Values are approximate and depend on exact brands and portion size.
Conclusion
Charred Peach & Burrata Flatbread with Black Lava Salt & Hot Honey is all about contrast and balance. Sweet caramelized peaches meet creamy burrata, bright mint, subtle heat, and a final crunch of mineral salt. It feels elegant but requires minimal effort, making it ideal for warm evenings or casual entertaining.
Serve it fresh from the oven, slice generously, and let the combination of sweet, salty, creamy, and spicy speak for itself. It’s the kind of recipe that turns simple ingredients into something memorable.