Pork, Salt

Texas Iberico Ham Flatbread with Peach, Goat Cheese & Hot Honey

Serves 2–4 | Ready in 20 minutes

Crispy flatbread meets buttery Iberico ham, juicy summer peaches, tangy goat cheese, and a drizzle of hot honey for a flavor-packed combo of smoky, sweet, creamy, and spicy.

Ingredients:
1–2 flatbreads or naan

3–4 slices Texas Iberico Hickory Smoked Sliced Ham

1–2 ripe Fredericksburg peaches (or nectarines), thinly sliced

¼ cup goat cheese or herbed chevre

1 tbsp Texas Olive Oil

1 tbsp Keepers Harvest Honey (or honey + chili flakes)

Fresh thyme or arugula to finish

Optional: cracked black pepper, balsamic glaze

Instructions:
Preheat Oven:
Set to 425°F. Place flatbreads on a baking sheet and brush lightly with olive oil.

Assemble Flatbreads:
Scatter slices of peach and dollops of goat cheese over the base. Bake for 7–9 minutes, or until the flatbread is golden and edges crisp.

Add the Ham:
Remove from oven and drape thin slices of Iberico ham over the top while still warm (so it softens slightly but doesn’t cook).

Finish & Serve:
Drizzle with hot honey, sprinkle with fresh thyme or arugula, and add cracked pepper. Slice and serve immediately.

Optional Pairings:
A side of baby greens tossed with lemon vinaigrette

A glass of chilled rosé or dry cider

Swap peaches for roasted figs or grilled plums in fall

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