Blueberry Flatbread with Goat Cheese
A stunning sweet and savory flatbread topped with apricot jam, fresh blueberries, creamy goat cheese, honey, and fresh mint. Ready in just 15 minutes and perfect as a vegetarian appetizer, light lunch, or creative summer dessert.
Ingredients
- 2 flatbread crusts homemade or store-bought
- 2 tablespoons olive oil
- 4 to 6 tablespoons apricot jam
- Zest of 1 lemon about 1 tablespoon
- 8 oz plain goat cheese
- 1 cup fresh blueberries
- 4 to 6 tablespoons honey
- A small handful of fresh mint leaves julienne cut
- Kosher salt
Instructions
- If making homemade flatbread, prepare and par-bake the dough according to your recipe. If using store-bought crusts, place them on a parchment-lined baking sheet.
- Preheat the oven to 500 degrees Fahrenheit.
- Brush both flatbread crusts with olive oil. Spread the apricot jam evenly across both crusts, then sprinkle with lemon zest.
- Crumble the goat cheese evenly over both flatbreads.
- Scatter the fresh blueberries evenly over both crusts.
- Bake for 8 to 10 minutes, until the crust edges are golden brown and the blueberries have softened.
- Switch to broil and cook for 1 to 2 minutes, watching closely.
- Remove from the oven and immediately drizzle with honey. Scatter julienned mint leaves over the top, sprinkle with kosher salt, slice, and serve right away.
Notes
Allow goat cheese to come to room temperature before using for easier crumbling and even melting.
Always add honey and fresh mint after baking, not before.
Fresh blueberries are strongly recommended over frozen for best texture.
Watch closely under the broiler — the flatbread can go from golden to burnt quickly.
Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 375-degree oven.
Always add honey and fresh mint after baking, not before.
Fresh blueberries are strongly recommended over frozen for best texture.
Watch closely under the broiler — the flatbread can go from golden to burnt quickly.
Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 375-degree oven.
Tried this recipe?Let us know how it was!