Blueberry Flatbread with Goat Cheese
This tasty fruit-forward blueberry flatbread is packed with creamy goat cheese, apricot jam, fresh mint and sweet honey. It is the great vegetarian dessert or appetizer to use these fresh, ripe blueberries.
- 2 flatbread crusts
- 8 oz plain goat cheese
- zest of 1 lemon (about a tbsp)
- a small handful fresh mint leaves julienne cut
- 4-6 tbsp apricot jam
- 1 cup fresh blueberries
- 4-6 tbsp honey
- kosher salt
- 2 tbsp olive oil
Make my super fast and simple 5 minute flatbread dough and par-bake it according to recipe instructions. Or use 2 store-bought flatbread crusts.
Heat oven to 550° and then brush the both crusts with olive oil. Split apricot jam evenly between the flatbread crusts.
Divide goat cheese evenly between flatbread crusts. Then divide blueberries equally between crusts.
Bake for 8-10 minutes till the edges of the crust are becoming golden brown and simmer for 1-2 minutes.
Divide mint and honey involving flatbreads, slice and revel in.