Ingredients
1 large flatbread or naan
½ cup fresh blueberries
⅓ cup crumbled feta cheese (preferably block feta)
1 tbsp olive oil
1 tsp honey (plus more for drizzling)
A few fresh basil or thyme leaves (optional)
Pinch of black pepper
Instructions
Preheat oven to 425°F (220°C).
Lightly brush the flatbread with olive oil and place it on a baking sheet.
Evenly scatter the feta and blueberries over the top.
Drizzle with a little honey and add a pinch of black pepper.
Bake for 10–12 minutes, or until the edges are golden and the blueberries begin to burst.
Remove from oven and let it rest for 1–2 minutes.
Finish with fresh herbs and an extra drizzle of honey if desired. Slice and serve warm.
Notes
Use block feta in brine for the best creamy texture and bold flavor.
Don’t overload with blueberries — too many can make the crust soggy.
Add a balsamic glaze or hot honey drizzle for an extra layer of flavor.
This flatbread is best served fresh, but you can reheat leftovers in the oven to crisp it up again.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Baked
- Cuisine: American / Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (¼ flatbread)
- Calories: 190 kcal
- Sugar: 5g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg