# What You Need:
→ Flatbread Base
01 - 2 large store-bought or homemade flatbreads (such as 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 BBQ 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
# How To Make It:
01 - Set grill to medium-high heat, approximately 400°F. Prepare all ingredients and tools for assembly.
02 - Lightly brush peach slices with olive oil. Place on grill and cook 1–2 minutes per side, until grill marks form and peaches are softened. Remove peaches from heat and reserve.
03 - Brush both sides of each flatbread with olive oil. Grill flatbreads directly for 1–2 minutes per side, until warmed and lightly crisped. Transfer to a cutting board.
04 - Spread barbecue sauce evenly over each flatbread. Arrange grilled peach slices, Brie cheese, and red onion across the surface.
05 - Return flatbreads to grill. Close lid and cook 3–4 minutes, until Brie is melted and edges are crisp.
06 - Remove flatbreads from grill and rest briefly. Top with torn basil, arugula, honey drizzle, and toasted pine nuts. Season with freshly ground black pepper.
07 - Cut flatbreads into portions and serve immediately, ensuring toppings remain intact.
