Blueberry Flatbread with Goat Cheese
This delicious fruit-forward blueberry flatbread is loaded with apricot jam, creamy goat cheese, sweet honey, and fresh mint. It’s the perfect vegetarian appetizer or dessert to use up those fresh, ripe blueberries this summer!
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You’ll Love This
- It’s freaking delicious. The combination of sweet, tart blueberries and tangy goat cheese is tied together perfectly with the sweetness from the apricot jam and honey. Then the fresh mint pops in and brightens everything up! The blueberries also get perfectly roasted in the oven giving them a texture that is reminiscent of a blueberry pie or cobbler. Seriously, you gotta try this one!
- It’s super simple. This flatbread requires just a handful of common ingredients and you can easily customize it based on what you’ve got in your fridge or pantry. Check out my notes in the tips section below to get some ideas for easy substitutions you can make!
- It’s quick, easy, and kid-friendly. No cooking skills are required for this one, friends! If you can turn on the oven and set a timer – you can make this recipe. This flatbread is also a great one to get the kids involved with! Whether you are a family that likes to go berry picking at a local patch or grab a pint at the farmer’s market, getting your kids involved in the process of creating meals is going to get them excited about eating them!
Instructions
Make my super quick and easy 5 minute flatbread dough and par-bake it according to recipe directions. Or use two store-bought flatbread crusts.
Brush both crusts with olive oil. Divide apricot jam and lemon zest evenly between the flatbread crusts.
Divide goat cheese evenly between flatbread crusts.
Divide blueberries evenly between crusts.
Bake for 8-10 minutes or until the edges of the crust are getting golden brown. Broil for 1-2 minutes.
Divide honey and mint between flatbreads, slice and enjoy!
Tips
- I would not recommend using frozen blueberries for this flatbread – fresh is going to be best in this recipe! Frozen blueberries tend to emit a lot of moisture as they cook. While the fresh blueberries will also emit some moisture, it will not be nearly as much. Using frozen berries may result in a soggy flatbread, and nobody wants that!
- If you don’t have fresh blueberries on hand, you can substitute other fruits in their place. This recipe is really just a blueprint for you to customize and make your own. Other fruits that would work great in place of the blueberries include:
- strawberries
- blackberries
- raspberries
- sliced pears
- sliced apples
- If you’re not into goat cheese, feel free to substitute it with your family’s favorite cheese instead! I love the creamy texture and tangy flavor of the goat cheese but you can replace it with:
- fresh mozzarella
- brie
- camembert
- cotija
- cream cheese
- mascarpone
- ricotta
- feta
- Don’t have any apricot jam on hand? No problem! The apricot jam is spread on this flatbread partially to give the flatbread some moisture but also to impart some sweetness to counteract the tangy, savory goat cheese. Good substitutes for apricot jam include:
- fig jam (if you haven’t tried this – PLEASE DO – it’s phenomenal)
- orange marmalade
- peach jam
- blueberry jelly
- strawberry jelly
- grape jelly
Family Favorite Flatbreads
- 5 Minute Flatbread Pizza Dough
- Easy Mediterranean Flatbread
- Street Corn Flatbread
- Simple Caprese Flatbread
- Margherita Flatbread
Blueberry Flatbread with Goat Cheese
This delicious fruit-forward blueberry flatbread is loaded with apricot jam, creamy goat cheese, sweet honey, and fresh mint. It’s the perfect vegetarian appetizer or dessert to use up those fresh, ripe blueberries this summer!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 flatbread crusts (use this easy recipe)
- 2 tablespoons olive oil
- 4–6 tablespoons apricot jam
- zest of 1 lemon (about a tablespoon)
- 8 oz. plain goat cheese
- 1 cup fresh blueberries
- 4–6 tablespoons honey
- a small handful fresh mint leaves, julienne cut
- Kosher salt
Instructions
- Make my super quick and easy 5 minute flatbread dough and par-bake it according to recipe directions. Or use two store-bought flatbread crusts.
- Heat oven to 500 degrees.
- Brush both crusts with olive oil. Divide apricot jam and lemon zest evenly between the flatbread crusts.
- Â Divide goat cheese evenly between flatbread crusts.
- Â Divide blueberries evenly between crusts.Â
- Bake for 8-10 minutes or until the edges of the crust are getting golden brown.Â
- Broil for 1-2 minutes.Â
- Divide honey and mint between flatbreads. Sprinkle with Kosher salt, slice, and enjoy!
Equipment
Buy Now → Nutrition
- Serving Size:
- Calories: 310
- Sugar: 12 g
- Sodium: 108.7 mg
- Fat: 12.2 g
- Saturated Fat: 4.4 g
- Carbohydrates: 42.9 g
- Fiber: 1.4 g
- Protein: 8.3 g
- Cholesterol: 10.5 mg
So easy to make & delicious
So glad you enjoyed this goat cheese flatbread, Barb!
I made this for our lunch and it was truly heavenly! Not only beautiful, but so tasty! I must admit, I forgot the honey drizzle, and it was still beautiful! Going to try with peaches and Brie.
Ohhhh pears and Brie would be delicious! Great idea, Coco!
Too much goat cheese
You’re welcome to use less if you prefer!
Made this today … SO fresh and delicious! We aren’t big mint fans so I did basil and some toasted almonds. Thanx for a great recipe!
Sue L
Made these tonight. So yummy!
Thank you for this recipe! Very nice combination of flavors, I wouldn’t have thought of the mint (and I have so much of it!). I added toasted walnuts to one of the flat breads after baking and it added a nice toasty flavor and texture to the recipe.
I’m so glad that you enjoyed this recipe, Rebecca. Thanks for leaving a review – I really appreciate it 🙂