Blueberry Feta Flatbread with Hot Honey: The Summer Snack Everyone Will Fight Over!
Blueberry Flatbread is my go-to when I want something unique but super easy. It’s a sweet and savory flatbread featuring a layer of blueberry preserves, plenty of fresh blueberries, creamy ricotta, salty feta, a drizzle of hot honey, and mint leaves. Ready in minutes, it’s perfect for summer lunches, picnics, or as a show-off appetizer!
Servings 8 slices
Calories 191kcal
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. I recommend lining a large baking sheet with parchment paper as the blueberry jam and burst blueberries might spill over during baking.
- Place flatbreads on the baking sheet
- Use a spoon to spread the blueberry preserves on the flatbread, leaving ½ inch of crust.
- Sprinkle the feta cheese and ricotta over both of the flatbreads, then top with the whole blueberries. Tip: For best melty pockets, dollop the ricotta in little spoonfuls and sprinkle the feta evenly. It gives every bite a mix of flavors.
- Toast the flatbread in the oven at 400°F for 10-12 minutes until the bread is lightly toasted and the cheese has melted.
- Let the flatbread cool a bit before adding mint and hot honey—this keeps the herbs fresh and honey from sliding off.
- Slice and serve.
Notes
- You do not need to mash the blueberries before cooking, as they will naturally burst while cooking.
- Can you use frozen blueberries? I do not recommend using frozen blueberries, as they contain too much moisture and will make the bread soggy. If out of blueberries, use blackberries instead.
- What to use instead of flatbreads? Use small store-bought naan, pita, or any flatbread you like. For a gluten-free version, swap in GF flatbread or cauliflower crust. Naan bread works best, but in a pinch, you can also use a French or Italian loaf cut in half, though cooking times may vary.
Storage, Reheating, Freezing, and Make-Ahead
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flatbread softens a bit but is still delicious.
- Reheating: Pop slices back in a 400°F oven for about 5 minutes, or until warm and crispy. Microwave works too, but you’ll lose a little crispness. Or, enjoy it cold straight from the fridge—honestly, it’s great either way.
- Freezing: Not ideal—the fresh berries and cheese get watery. If you must, you can assemble ahead (up to the baking step) and bake fresh from frozen when you’re ready, adding a few extra minutes.
- Make-Ahead: Assemble up to step 4 (before baking), cover, and refrigerate up to 8 hours ahead. Bake just before serving.
Nutrition
Calories: 191kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 270mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 124IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg