BBQ Peach Brie Flatbread Grill

# What You'll Need:

01 - 2 large flatbreads (store-bought or homemade naan or pizza crust)

02 - 2 medium ripe peaches, pitted and sliced

03 - 6 ounces Brie cheese, sliced

04 - 1/2 small red onion, thinly sliced

05 - 1/3 cup BBQ sauce

06 - 1 tablespoon olive oil

07 - 1/4 cup fresh basil leaves, torn

08 - 1/4 cup arugula (optional)

09 - Freshly ground black pepper, to taste

10 - 2 tablespoons honey

11 - 1 tablespoon toasted pine nuts

01 - Heat grill to medium-high, approximately 400°F. Ensure cooking grates are clean.

02 - Brush peach slices with olive oil. Grill each side for 1–2 minutes until marked and softened. Set aside.

03 - Lightly brush both sides of flatbreads with olive oil.

04 - Place flatbreads directly on grill. Heat for 1–2 minutes per side until edges are crisp. Remove from grill.

05 - Spread BBQ sauce over flatbreads. Arrange grilled peaches, Brie, and red onion evenly.

06 - Return assembled flatbreads to grill. Close lid and cook 3–4 minutes until cheese bubbles and edges are crisp.

07 - Let flatbreads rest for 1 minute. Top with basil, arugula, drizzle honey, and sprinkle pine nuts. Season with black pepper.

08 - Cut flatbreads into portions and serve immediately.

01 -

The grilled peaches turn meltingly sweet and taste like sunshine on your plate.
That collision of smoky barbecue and creamy Brie is unexpectedly addictive every time.

02 -

Trying to grill flatbread without enough oil will almost always lead to sticky disasters and ripped crusts.
I found that grilling peaches just until softened—never too long—keeps them from leaking juice all over the grill.

03 -

Slice the Brie while it's cold to make neat rounds that don’t collapse.
Let everyone build their own flatbread—turning the meal into an interactive gathering always sparks conversation.