Ingredients

1 Each 10" Round Fully Baked Oven Fired Flatilla
1 C Mascarpone
2 Each Fresh Peaches
1 tbsp. Basil, Fresh Chiffonade
Balsamic Vinegar Reduction

Directions

1
 Grill or deep fry 10'' flatilla, hold hot
2
 Cut peaches in half and spray with non-stick spray
3
 Place peaches on grill, cut side down
4
 Grill peaches until showing grill marks, about 3-5 minutes
5
 Cut grilled peaches into wedges and set aside
6
 Spread mascarpone evenly across flatbread, leaving 1/2 inch around the edges
7
 Place grilled peach slices on top of Mascarpone
8
 Slice into portions, top with drizzle of balsamic reduction and fresh basil before serving.
2 flatbreads