# What you'll need:
→ Flatbread Base
01 - 2 large flatbreads (store-bought or homemade, naan or pizza crust)
→ Toppings
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 barbecue sauce
06 - 1 tablespoon olive oil
07 - 1/4 cup fresh basil leaves, torn
08 - 1/4 cup arugula
09 - freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons honey
11 - 1 tablespoon toasted pine nuts
# Directions:
01 - Heat the grill to medium-high, approximately 400°F.
02 - Lightly brush peach slices with olive oil and grill for 1–2 minutes per side, until grill marks appear and peaches soften. Remove from grill and reserve.
03 - Brush both sides of the flatbreads with olive oil.
04 - Place flatbreads on the grill for 1–2 minutes each side to heat and lightly crisp. Remove from grill.
05 - Spread barbecue sauce evenly over each flatbread. Arrange grilled peach slices, Brie cheese, and red onion over the surface.
06 - Return topped flatbreads to the grill, close lid, and cook for 3–4 minutes until cheese melts and edges crisp.
07 - Remove flatbreads from grill, let cool for 1 minute. Top with basil, arugula, honey drizzle, and pine nuts if desired. Season with freshly ground black pepper.
08 - Slice flatbreads and serve promptly for best texture.
