Grilled Peach & Goat Cheese Flatbread

Flatbread Peach and Goat Cheese
Pairs Best with Chateau Ste. Columbia Valley Chardonnay

Elevate pizza night with this simple savory and sweet flatbread made to share and pair with Chateau Ste. Michelle wines. 

  • 2 rectangular Flatbread 4”x 11”
  • 1 Fresh peach, quartered with pit removed
  • 3.5 oz goat cheese, crumbled
  • 2 oz grated Italian Fontina
  • 2 Tbs olive oil, plus extra to brush peaches
  • 1 cup arugula, chopped
  • Salt
  1. Preheat grill to medium high heat. 
  2. Once the grill has heated, spray each quarter of the peach with nonstick cooking spray or brush with olive oil. 
  3. Place cut side down on the grill, leaving only long enough to create grill marks. 
  4. Remove and refrigerate the peaches.
  5. Preheat the oven to 400 degrees. 
  6. Crumble the goat cheese and grate fontina, set aside. 
  7. Lay two flatbreads on a baking sheet lined with parchment, brush each with 1 Tbs of olive oil and then sprinkle lightly with salt. 
  8. Slice or cube the chilled peach. 
  9. Divide the goat cheese and fontina between the 2 flatbreads and top with the peaches. 
  10. Place the flatbread in the oven and bake for 8 to 10 minutes. 
  11. Remove and sprinkle with the chopped arugula.

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