Description
This fruit-forward blueberry goat cheese flatbread is layered with apricot jam, creamy goat cheese, fresh blueberries, honey, lemon zest, and mint. It is a quick vegetarian appetizer, light lunch, or sweet-savory dessert ready in 15 minutes.
Ingredients
Scale
- 2 flatbread crusts, homemade and par-baked or store-bought
- 2 tablespoons olive oil
- 4 to 6 tablespoons apricot jam
- Zest of 1 lemon, about 1 tablespoon
- 8 ounces plain goat cheese
- 1 cup fresh blueberries
- 4 to 6 tablespoons honey
- Small handful fresh mint leaves, julienned
- Kosher salt, to taste
Instructions
- Prepare homemade flatbread dough and par-bake it according to recipe directions, or use two store-bought flatbread crusts.
- Heat oven to 500 degrees Fahrenheit.
- Brush both flatbread crusts with olive oil.
- Divide apricot jam evenly between the crusts and spread it in a thin layer.
- Sprinkle lemon zest evenly over the jam.
- Divide goat cheese evenly between the flatbread crusts.
- Scatter blueberries evenly over both crusts.
- Bake for 8 to 10 minutes, or until the edges turn golden brown.
- Broil for 1 to 2 minutes, watching closely.
- Drizzle honey over the warm flatbreads.
- Top with fresh mint and a light sprinkle of kosher salt.
- Slice and serve warm.
Notes
- Use fresh blueberries for the best texture and flavor.
- Do not overload the crust with jam or berries, or the center may soften.
- Add mint after baking so it stays fresh and bright.
- Reheat leftovers in the oven or air fryer instead of the microwave for a crisper crust.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 15
- Sodium: 310
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 7
- Cholesterol: 13