This Peach, Prosciutto and Brie Flatbread Pizza, paired with a glass of chardonnay, is a light and lovely summertime dinner! Grab the recipe plus check out some basic wine pairing tips.
A few weeks ago we went out of town for a wedding. The week was filled with all sorts of fun, as well as a little work as we helped our friends make their big day a success.
Weddings ARE super stressful to plan, but I often feel like people get overwhelmed even when planning and hosting small get togethers or dinner parties. And I get it! Whether you are hosting another couple or a crowd of 50, as a host of an event there is a lot of pressure to make sure everything is just right.
As someone who has spent their entire career working in the food and beverage industry, as well as hosting countless events of my own, I know a few tips and tricks to pulling off gatherings, large or small. One thing is to make a list of tasks and delegate to others. Anther is to plan your menu/decor and then remove at least one to two items (especially if you are doing all the cooking or are on a tight budget). And a third is to remember that sometimes less is more! 
One thing that I think all people struggle with when hosting a dinner party, is deciding on the right food and wine pairing. Since I always get asked how to pick a wine for a dinner party, I thought I would share a few simple wine pairing tips!
Basic Tips for Pairing Wine:
1. The color of the wine should match the color of the food. Typically lighter foods pair better with lighter wines and darker foods pair better with darker wines. For example, pale yellow chardonnay, like Louis Jadot Chardonnay, pairs well with lemon dishes and fish; while steak or dark chocolate go well with a red wine, like a Merlot, Cabernet, Syrah or Port Wine.
2. Sweet foods should be paired with wine the same level of sweetness or higher.
3. Salty foods (like cheese and cured meats) pair better with crisp white wine or a light red, like Louis Jadot Beaujolais-villages.
4. Spicy foods pair better with sweet white wines or light red wines.
5. Foods with high acid (like tomatoes or citrus) pair better with sweeter wines like pinot nior or Sauvignon Blanc.
6. Choose a wine for the season. Since we tend to eat lighter meals in the summer, serve cool and refreshing blush or white wines (or a light red, like a Pinot Noir or Louis Jadot Beaujolais-villages). While in the winter, we tend to eat hearty comfort foods, so bold, dark red wines work better.
I hope these basic wine pairing tips help you choose the best wine for your next dinner party.
Personally, I prefer to entertain in the summer months. Maybe it is because I love fresh summer foods or maybe it is the laid back summer atmosphere, but for me hosting friends during this time of year is more enjoyable.
Recently, I hosted girls night and whipped up this Peach, Prosciutto and Brie Flatbread Pizza. This pizza is so easy and is light and flavorful, perfect for a warm summer night. Since it has creamy brie, salty prosciutto and sweet, juicy peaches, I served this wine with a bottle of Louis Jadot Chardonnay. This chardonnay is light and crisp and paired perfectly with all the flavor profiles of this summery pizza!
Peach, Prosciutto and Brie Flatbread Pizza
This Peach, Prosciutto and Brie Flatbread Pizza is a light and lovely summertime dinner!
Ingredients
- 2 pieces naan bread
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon each kosher salt and black paper
- 1 (4-ounce) package brie, rind removed and thinly sliced
- 1 medium peach, thinly sliced
- 8 pieces thinly sliced prosciutto, torn into pieces
- 1 tablespoon balsamic vinegar or balsamic glaze
- 2 tablespoons chiffonade fresh basil
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Place one piece of naan on top of each baking sheet.
- Brush both pieces of naan with approximately ½ tablespoon olive oil. Season naan with salt and black pepper.
- Place pieces of brie evenly over naan. Top brie with prosciutto and several slices of peaches.
- Bake flatbread in preheated 400 degree F oven for 10-12 minutes, or until cheese is melted and naan is golden brown and crispy.
- Serve immediately topped with a drizzle of balsamic and fresh basil.
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