Blueberry Flatbread with Goat Cheese
I’ve been making flatbreads a lot in the recent years as a fun girl dinner when my husband is away or as party appetizer. One day I had blueberries that needed to be eaten and there was goat cheese just sitting in my fridge. So I threw it all together and wow, it actually worked! Tastes so good I’ve made it like three times already.
Maybe it sounds somewhat weird, I get it. But the berries are sweet and the cheese is tangy and then you drizzle honey on top. You just have to trust me on this one! Good for a party snack or just eat it for dinner. Serves maybe 2 to 4 people.
Ingredients
- 1 store-bought flatbread or naan (homemade is fine too if you want)
- ½ cup fresh or frozen blueberries
- ½ tsp olive oil
- 1 tsp balsamic vinegar (optional, adds a nice brightness)
- ½ cup crumbled goat cheese
- 1 tsp fresh thyme or rosemary (optional, I usually add it)
- Honey or balsamic glaze, for drizzling
- Fresh mint or arugula, for garnish
- A pinch of salt
Frozen blueberries could work fine here, just use them straight from the bag. I’ve tried this with feta cheese instead of goat cheese and it was still really good, just a bit saltier.
The balsamic vinegar is optional but honestly don’t skip it if you have some. Fresh herbs make it taste more fancy but dried ones are okay in a pinch.
For the drizzle at the end, honey is sweeter and balsamic glaze is more tangy, both are great so just use whatever you have.
How to Do It
Step 1: Make your blueberry mixture
Get a small bowl. Put in the olive oil and the balsamic vinegar if you have it, plus a pinch of salt. Stir it a little. Add the blueberries and mix gently so they get coated. Try not to squish them, keep them whole.
Step 2: Build the flatbread
Spread the blueberries all over the flatbread.
Crumble the goat cheese on top. If you have fresh thyme or rosemary, put that on now too. It makes it taste a little savory which is really nice with the sweet berries.
Step 3: Get it in the oven
Put parchment paper on a baking sheet first. Lay the flatbread on it. Bake at 425°F for 10 to 12 minutes. The edges should look golden and the cheese will get a little brown. Watch it near the end because ovens are all different.
Step 4: Finish and serve
Drizzle the honey or balsamic glaze on while it’s hot. Then put the mint or arugula on top before you eat it.
Arugula gets a little wilty from the heat, which I think is actually good. Wait a minute if you want it to stay crispy though.
Blueberry Goat Cheese Flatbread
Ingredients
- 1 store-bought flatbread or naan or homemade
- 1/2 cup fresh or frozen blueberries
- 1/2 tsp olive oil
- 1 tsp balsamic vinegar optional, for brightness
- 1/2 cup crumbled goat cheese
- 1 tsp fresh thyme or rosemary optional
- Honey or balsamic glaze for drizzling
- Fresh mint or arugula for garnish
- Pinch of salt
Instructions
- In a small bowl, mix the olive oil, balsamic vinegar (if using), and a pinch of salt.
- Add the blueberries to the bowl and gently toss to coat.
- Spread the blueberry mixture evenly over the flatbread or naan.
- Sprinkle crumbled goat cheese over the top.
- Place the flatbread on a baking sheet lined with parchment paper.
- Bake at 425°F (220°C) for 10–12 minutes, or until the edges are golden and the cheese begins to brown slightly.
- Drizzle with honey or balsamic glaze, and garnish with fresh mint or arugula before serving.
