Original Creole Seasoning 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeThis sweet and savory flatbread is the perfect appetizer, or light Summer lunch. As In Fine Taste says, with peaches, honey, Burrata cheese, and Creole seasoning, this flatbread marries sweet, savory and tangy with creamy and crunchy for a lovely combination of flavors and textures.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Peach & Burrata Flatbread with Honey Drizzle
Ingredients
-
1/4 Cup Honey, Heated
-
2 Tablespoons Olive Oil
-
1/2 Teaspoon Tony’s Original Creole Seasoning
-
2 Tablespoons Honey, Heated
-
2 Tablespoons Olive Oil
-
2 Teaspoons Balsamic Vinegar
-
1/2 Teaspoon Tony’s Original Creole Seasoning
-
6 Individual Pieces Flat Bread (Such as Naan)
-
2 Medium-Sized Fresh Peaches, Sliced
-
8 Ounces Burrata Cheese
-
1/2 Small Red Onion, Thinly Sliced
-
1/2 Cup Sliced Almonds
-
12 Medium Basil Leaves
-
1/2 Teaspoon Tony’s Original Creole Seasoning
- Clear
Directions
Making the Honey Base (to Brush on Crust):
- Heat honey in microwave-safe bowl or cup for 30 seconds.
- Add olive oil and Tony’s Original Creole Seasoning and whisk until well combined.
Making the Honey Balsamic Drizzle:
- Heat honey in microwave-safe bowl or cup for 30 seconds.
- Add olive oil, balsamic vinegar and Tony’s Original Creole Seasoning and whisk until well combined.
Making the Flatbread:
- Brush each flatbread with warm honey base to within 1/4-inch of edge.
- Slice peaches in half and remove pit. Cut each beach half into 7-8 thin slices.
- Tear Burrata cheese into approximately 18 pieces (be careful to retain the creamy filling).
- Thinly slice red onion.
- Chiffonade basil leaves. (Chiffonade – cut flat leaves into long, thin strips by stacking leaves, rolling them tightly and then slicing the leaves perpendicularly to the roll.)
- On top of the bread, arrange 4-5 peach slices, 3 Burrata cheese pieces, onion, almonds and a basil ribbons. Then sprinkle on the Tony’s Original Creole Seasoning.
- Bake at 350°F for 7-8 minutes or until almonds turn golden and cheese begins to melt.
- Remove from oven, let cool slightly, then sprinkle additional basil ribbons over each piece.
- Before serving, lightly drizzle with honey drizzle. Serve warm and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Lemon Pepper Shrimp
These Cajun Lemon Pepper Shrimp by @TFTI.BBQ are tossed in Tony’s Fish Fry mix, fried to…
Get Recipe