This Vegan Flatbread with Ricotta, Peaches, and Greens is a game changer for light meals and snacks! Perfect for summer gatherings or a quick lunch, this dish combines the creamy goodness of homemade cashew ricotta with the sweetness of ripe peaches. The flatbread serves as a delightful base, offering a hint of garlic and olive oil that perfectly complements the fresh toppings. Whether you’re hosting friends or enjoying a relaxing afternoon, this recipe will impress anyone looking for a light and delicious bite.

What makes this flatbread truly special is the vibrant mix of flavors and textures. The peaches add a juicy sweetness that contrasts beautifully with the peppery arugula and baby greens, creating a refreshing bite in every slice. A drizzle of balsamic glaze ties everything together, bringing a tangy finish that elevates the whole dish. It’s a delightful way to enjoy seasonal produce and it’s so easy and quick to make!

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Two Flatbreads with vegan ricotta, peaches and arugula and greens

Not only is this flatbread easy to whip up, but it’s also incredibly versatile. You can customize it with your favorite greens, add nuts for extra crunch, or even experiment with different fruits. Plus, making your own cashew ricotta is a breeze and can be used in various dishes. So, roll up your sleeves and get ready to enjoy this gorgeous, healthy flatbread that’s bursting with flavor and perfect for any occasion!

What you’ll love about this recipe:

Fresh flavors.
Very quick and easy to make.
Healthy and light.
Easy to make.
Beautiful presentation with vibrant colors.

Frequently Asked Questions

Can I use store-bought ricotta instead of cashew ricotta?

Yes, you can! Just look for a vegan ricotta available in stores.

What type of flatbread works best for this recipe?

Any flatbread works well! You can use pita, naan, or homemade flatbreads for a personal touch.

How can I store leftovers?

Store any leftover flatbread in an airtight container in the refrigerator. The toppings may make the flatbread soggy, so consider storing them separately and assembling when ready to eat.

Can I make this recipe ahead of time?

Yes! You can prepare the cashew ricotta, the flatbreads, and slice the peaches ahead of time. Just assemble the flatbread shortly before serving for the best texture.

What other toppings can I add?

Feel free to get creative! You can add nuts, seeds, other fruits (like figs or berries), or different greens based on your preference.

Is this recipe gluten-free?

Only, if you use gluten-free flatbread.

Can I use frozen peaches?

Yes, frozen peaches can be used! Just thaw them and drain any excess liquid before slicing. Fresh peaches are preferred, but frozen works in a pinch.

Is this recipe kid-friendly?

Yes! The sweet peaches and creamy ricotta make this flatbread appealing to kids. You can adjust toppings to suit their tastes.

Can I substitute the arugula?

Yes, if you’re not a fan of arugula, you can use spinach, kale, or any other leafy greens you prefer.

Cooking Tips:

Soak the Cashews: For the best texture in your cashew ricotta, soak the cashews for at least 4 hours or overnight. This softens them, making them easier to blend into a creamy consistency.
Use Fresh Ingredients: Opt for ripe, seasonal peaches for maximum flavor. Fresh produce makes a significant difference in taste and presentation.
Experiment with Seasonings: Feel free to adjust the seasoning in your cashew ricotta. A pinch of smoked paprika or fresh herbs can add a unique twist to the flavor profile.
Don’t Overload the Toppings: When assembling, be mindful not to overload the flatbread with toppings, as this can make it soggy. Less is often more for the best texture.
Add Crunch: For extra texture, sprinkle some toasted nuts or seeds (like pine nuts or sunflower seeds) on top just before serving.
Serve Immediately: For the best experience, assemble and serve the flatbread immediately after topping. This ensures the flatbread remains crispy and the greens stay fresh.
Use a Pizza Stone: If you have one, a pizza stone can help achieve a crispy crust. Preheat it in the oven before placing the flatbreads on it.
Drizzle for Flavor: Don’t forget the finishing touches! A drizzle of balsamic glaze or a sprinkle of lemon juice just before serving adds a burst of flavor that ties everything together beautifully.

Serve with:

Illustration of a food storage container

Make-ahead and Storage Tips

Make-ahead Tips

Prepare the Cashew Ricotta: Make the cashew ricotta up to 5 days in advance. Store it in an airtight container in the refrigerator. Just give it a good stir before using, as it may thicken when chilled.
Slice the Peaches: You can slice the peaches a few hours before serving. To prevent browning, toss them lightly in lemon juice. Store in an airtight container in the fridge until ready to assemble.
Make the Flatbreads: If using homemade flatbreads, you can prepare them a day in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store in the fridge.
Prep the Greens: Wash and dry the arugula and baby greens ahead of time. Store them in a sealed container lined with paper towels to absorb moisture, keeping them fresh and crisp.

Storage Tips

Assemble Just Before Serving: For the best texture and flavor, assemble the flatbread with the cashew ricotta, peaches, and greens just before serving. This keeps the flatbread from becoming soggy.
Store Leftovers Separately: If you have leftovers, store the flatbread, cashew ricotta, and toppings separately to maintain freshness. Wrap the flatbread in foil or plastic wrap, and keep the cashew ricotta and toppings in separate airtight containers.
Refrigeration: Keep any leftover assembled flatbread in the fridge for up to 2 days. However, it’s best to consume it within a day for optimal taste and texture.
Reheating Flatbreads: If you want to enjoy your flatbreads warm, reheat them in the oven or on a skillet until heated through, ensuring they regain some crispiness.
Freezing Options: If you have extra flatbreads, you can freeze them for up to 3 months. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn. When ready to eat, thaw and reheat in the oven.

More Delicious Fruit Recipes

Use Store-bought or make your own for this recipe:

Prep Time:10

Total Time:10

Ingredients

For the flatbread:

4 Flatbreads (store-bought or homemade) See Vegan Flatbread recipe link in notes
1 ½ tablespoons olive oil
1 clove garlic, minced
salt and pepper, to taste

For the toppings:

1 cup vegan cashew ricotta (store bought or homemade) See Vegan Cashew Ricotta recipe link in notes
2 ripe peaches, thinly sliced
¾ cup fresh arugula
¾ cup baby greens (spinach or mixed greens)
1 ½ teaspoon lemon juice
1 ½ teaspoons olive oil
2 tablespoons balsamic glaze (optional) See Balsamic Glaze recipe link in notes
salt and pepper, to taste
fresh basil leaves or toasted nuts or seeds for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C). Brush the flatbreads with olive oil and sprinkle minced garlic evenly over each one. Season with a pinch of salt and pepper.
Place the flatbreads on a baking sheet and warm in the oven for about 5 minutes until golden and slightly crispy.
While the flatbreads are warming, slice your peaches thinly and set aside.
In a small bowl, toss the arugula and baby greens with lemon juice, olive oil, salt, and pepper.
Remove the flatbreads from the oven and spread a generous layer of vegan cashew ricotta on top of each flatbread. Arrange the peach slices evenly over the ricotta. Top with the arugula and baby greens mixture.
Drizzle with balsamic glaze (if using) and garnish with fresh basil leaves for added flavor.
Serve immediately. Enjoy this refreshing and flavorful combination as a light lunch, appetizer, or even dinner!