• Allow goat cheese and cream cheese to soften slightly to room temp for easy blending. While you wait, make the fruit topping.

MAKE THE FRUIT TOPPING

• Combine ½ cup orange juice, 1 TBSP sugar, 2 tsp vinegar, and ⅛ salt in a small saucepan and bring to a boil.
• Cook for 15 minutes until mixture is reduced and thickened into a glaze. Allow to cool while you chop your fruit.
• Hull strawberries by removing the leafy tops and roughly chop/dice. Remove the pit from the peach and dice. Combine fruit with basil in a bowl and, once glaze has had a few minutes to cool, pour over fruit.

WHIP THE GOAT CHEESE

• Next whip the goat cheese by adding goat cheese and cream cheese to the bowl of a food processor along with a tablespoon of honey.
• Blend well until creamy and perfectly whipped, pausing and scraping down the sides during processing as needed.

READY TO EAT?

• Preheat oven to 400℉ and arrange naan on a baking sheet. Lightly brush with olive oil and bake until edges are golden, approx. 6-8 minutes. For a fun and optional flavor boost, you can sprinkle the crusts with a little cinnamon sugar.
• Allow the naan to cool, then spread goat cheese onto each flatbread and top with desired amount of strawberry peach salsa and slice for easy serving. Drizzle with a little extra honey (optional) and enjoy right away while it's fresh and toasty!

ADVANCE PREP

• Both the whipped goat cheese and the strawberry peach topping can be kept in airtight containers in the fridge overnight, so feel free to make them ahead of time and assemble your flatbreads before serving.

  Note: bring both the goat cheese and fruit topping back to room temperature before adding to your toasted flatbreads.