Ingredients
2 medium flatbreads
½ cup blueberry preserves
1 cup fresh blueberries
1 cup crumbled feta cheese (8 ounces)
¼ cup ricotta cheese
¼ cup hot honey
Mint leaves for garnish
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper to prevent any blueberry jam or berries from spilling over during baking.
- Place the flatbreads on the prepared baking sheet.
- Spread the blueberry preserves on the flatbread using a spoon, leaving about a ½ inch of crust on the edges.
- Sprinkle the feta cheese and dollop the ricotta over the flatbreads. Top with whole blueberries. For a better melt, distribute the ricotta in little spoonfuls and sprinkle the feta evenly.
- Toast the flatbread in the oven for 10-12 minutes, or until the bread is lightly toasted and the cheese has melted.
- Let the flatbread cool for a couple of minutes before drizzling with hot honey and adding mint leaves.
- Slice and serve.
Notes
- For a gluten-free option, substitute the flatbread with gluten-free flatbreads or cauliflower crust.
- For a spicier version, increase the amount of hot honey or add red pepper flakes.
- You can swap out blueberries for other berries like blackberries, raspberries, or strawberries.
- Keep leftovers in an airtight container for up to 4 days.
- If you have leftover flatbread, reheat in the oven for 5 minutes to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
