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
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- 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.
- 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. Sprinkle with Kosher salt, slice, and enjoy!
Equipment
Buy Now → Nutrition
- Serving Size: 1/10 of flatbread
- Calories: 310
- Sugar: 12 g
- Sodium: 108.7 mg
- Fat: 12.2 g
- Carbohydrates: 42.9 g
- Fiber: 1.4 g
- Protein: 8.3 g
- Cholesterol: 10.5 mg
Hi Kylie,
Can I make the dough bake it and freeze it then on the day off add the toppings and bake again? How early can I do this? And when I bake with the toppings what temp should I bake at?
Great question, Bernie! I think that you could partially bake the dough ahead of time. Freeze it and then thaw it overnight in the fridge. And then just bake as instructed in the recipe card. You might have to bake it just a tad longer.
Your recipe calls for Kosher salt, but it’s not mentioned in any of the instructional steps. Does this recipe need Kosher salt? If so, when do you add? Also, this looks soooooo yummy!!! It prompted me to check out your recipe for the flatbread dough and those options look amazing, too! Looking forward to trying some of these.
Thanks so much for bringing that to my attention, Rebecca! I just added it to the recipe card 🙂 Can’t wait to hear what you think!
Wondering if you could add the berries at the end…not cooked? Our friend doesn’t like cooked fruit…
Sure! I think that would be just fine! There is seriously nothing like a baked blueberry though – it takes the flavor to the next level! However, raw blueberries would definitely still work for this flatbread 🙂
What are your thoughts on using basil instead of mint?
My thoughts are YUM! Basil would be delicious in place of the mint!
I love these flatbreads so much. I use the premade mini naan flatbreads for a quick and delicious breakfast! So yummy 😋 and delicious! ❤️
OMG, this was so good! I used fig preserves since I had it on hand and a whole wheat flatbread. Just the right amount of sweetness with the pop of the lemon zest. If I could eat this everyday I absolutely would!
Amazing…. so delicious and colorful, thank you so much for recipe!!!
I just made this and oh my goodness it is soooo good! I too was skeptical of using the mint but I love it! This is a wonderful recipe! I will definitely keep making this for get togethers! Thank you for sharing!
Has anyone tried to make this with adding a protein like prosciutto?
I have not, but I bet it would be delicious!
This is INCREDIBLE. I’ve been really into trying flatbreads with fresh, fruity flavors lately and this is my favorite so far. The different flavors go so perfectly together. Will definitely be making this all the time! 😋
I am so glad that you gave this recipe a try, Chelsea! The flavor combination is delicious!! Thanks for leaving a review 🙂
Can you make this with naan bread?
Can you make this the day before a party?
I think this would work as a make ahead appetizer, as long as you wait to do the final bake until just before the party so that it’s fresh. Or at least the same day as the party within a couple hours if you’d prefer to serve it at room temperature. Great question, Kristen! I’d love to hear how it turns out if you give it a try. Thanks!
I made this tonight for a backyard cocktail party with a few friends and it was a huge hit! I love all the complementary flavours in this flatbread recipe and it’s so easy. I will definitely make this often!
I am so glad that you enjoyed this recipe, Bridget. Perfect for the end of the summer! Thanks so much for leaving a review – I really appreciate it 🙂
This was amazing. A great summer appetizer, and is fine to serve after cooling.
Used pizza dough (uncooked gooey dough), and precooked at 350 for 5 minutes before adding ingredients, and bumping heat up to finish.
Added the lemon zest with the mint and honey.
Everyone was begging for recipe. Thanks!!!
I am so glad you enjoyed this recipe, Kate! Pizza dough works great in place of the flatbread – great job par-baking it also to make sure it stays crisp!! Lemon zest sounds AMAZING on this 🙂 Thanks for leaving a review – I really appreciate it!
It was amazing! I initially had doubt with the mint but took a chance and it was amazing. Highly recommend trying this out.
I am glad you took a chance on the mint!!! It really adds such a fresh flavor! We have a big mint plant in our garden so we have been adding it to everything lately!!! 🙂 So glad you enjoyed this flatbread, Elizabeth. Thanks so much for leaving a review!
His recipe was amazing! I made a bread tweak because is have Celiac. It was a hit!
I am so glad that you were able to customize this based on your dietary needs! That’s great to hear!! Thanks for leaving a review, Ashlyn. I really appreciate it 🙂