Spring is here, school is almost out and summer is right around the corner! It’s not just about personally feeling renewed, it’s about community. Of course, food plays a central role in many of these gatherings. From graduation to family reunions, to backyard gatherings, these warmer months are prime opportunities to bring all our favs together and celebrate. As we get ready for this new season of gatherings, Sargento®– a third–generation family owned company that believes in the power of food to bring people together – has reimagined some of our favorite flavors to create a brand new batch of soon-to-be staples for those who are cheese-obsessed like us.

Elevate that cookout menu, and introduce your guests taste buds to new food combinations. This cheesy  Grilled Peach & Prosciutto Flatbread featuring  Sargento® Shredded Mozzarella cheese, traditional cut – which has the perfect amount of flavor – is a great opportunity to add a twist of new flavors that allow us to celebrate the warmer seasons. And it only takes five minutes to prep and ten minutes to cook!

Before you get started, you’ll need to cut one peach into 1/4 inch slices, and half a 1/4 cup of blackberries. As you assemble the rest of your ingredients, preheat your oven to 425o. Heat a grill pan over high heat, then cook your peach slices for two minutes on each side – just long enough to achieve a nice grill mark. Remove them from the heat and set aside. 

Evenly spoon your BBQ sauce (you’ll need about 1/3 cup) onto a 6 x 12 flatbread, leaving about 1/4 inch border all the way around. Cover that with one cup Sargento® Shredded Mozzarella cheese, traditional cut, then layer your grilled peach slices and your blackberries on top. 

Place the flatbread directly onto your oven rack, then cook for 6-7 minutes, until the cheese is nice and melty. Remove from the oven, and top with 2 ounces of cut up prosciutto, 1/4 cup of baby arugula, a drizzle of hot honey, and crushed pistachios (to taste).

And just like that, you’ve got a fancy appetizer, easy grab-and-go finger food, or the main entree to a nice al fresco dinner for four, in almost the same amount of time it took you to read this article!

Your full list of ingredients and instructions are below, courtesy of Chef Rosecleer-Marie:

Brought to you in partnership with Sargento®

Grilled Peach & Prosciutto Flatbread
Prep Time: 5 mins     Cook Time: 10 mins    Total Time: 15 mins      Serves: 4


1 Flatbread (6”x 12”)

½ tbsp Olive oil

⅓  c BBQ sauce

1 Peach, ¼ in sliced

1/4 c Blackberries, halved

2 oz Prosciutto

1 cup Sargento® Shredded Mozzarella Cheese, traditional cut

¼ c Baby Arugula

Hot Honey

Crushed pistachios


Preheat the oven to 425 degrees F.

Heat a grill pan on high heat. Grill peach slices for 2 mins on each side achieving nice grill marks. Remove and set aside.

Flatbread Build:

Spoon bbq sauce evenly onto flatbread leaving a 1/4 inch border around. 

Sprinkle mozzarella cheese on top with grilled peaches, and blackberries.

Place the flatbread directly on to the oven rack and bake for 6-7 mins or until the cheese is nice and melty. 

Remove flatbread from the oven and top with prosciutto, baby arugula, a drizzle of hot honey and crushed pistachios.