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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.
- 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!
