Garlic Confit Grilled Peach & Whipped Ricotta Flatbread

1. Preheat oven to 250 degrees F. In an oven safe baking dish, add in garlic cloves, olive oil, and thyme. You want the cloves to be fully submerged in oil. Cover and bake in oven until the garlic is golden and tender, about 2 hours.
2. Preheat the grill. In a bowl, coat the peach slices in 1 tablespoon olive oil. Place peach slices onto the grill and char on all sides, until dark brown grill marks appear. Remove peaches from the grill and set aside.
3. Make whipped ricotta. Into a food processor or blender, add ricotta, 2 tablespoons olive oil, and salt. Blend until ricotta is very smooth. Place whipped ricotta into a large plastic bag and cut off a bottom tip of the bag. You can use this to pipe it onto the flatbread!
4. Assemble flatbreads. Warm up the flatbread pieces in the oven or toaster. Top each piece with several cloves of garlic confit and squish them down so they’re spread evenly across the top of the flatbread. Pipe an even layer of whipped ricotta on top. Next, add on pieces of prosciutto, the grilled peaches, fresh basil, and spicy honey. Optional to sprinkle on some flakey sea salt for finishing. Enjoy!