Ingredient:

• 2 store-bought whole wheat flatbreads or naan
• ⅔ cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads)
• 1 to 2 ripe yellow peaches, peeled and sliced (I only needed one)
• 2 teaspoons fresh basil, chopped (a few big basil leaves’ worth)
• sea salt and black pepper
• balsamic vinegar reduction, for drizzling (see notes)