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Blueberry Goat Cheese Flatbread with Mint and Honey

Blueberry goat cheese flatbread with jammy, slightly charred fruit and creamy goat cheese. Baked on naan/flatbreads until golden and crispy, then finished with honey, fresh mint, lemon zest, and a salty peppery crunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

2 store-bought flatbreads or naan
  • 1 flatbreads or naan Use store-bought flatbreads or naan.
Goat cheese and toppings
  • 4 oz goat cheese Crumble for dollops.
  • 1.5 cup fresh blueberries Use fresh for the best burst.
  • 2 tbsp olive oil Brush for crisp edges.
  • 1 tbsp honey Toss with blueberries and drizzle after baking.
  • 1 tsp fresh thyme leaves Toss with blueberries.
  • 2 tbsp fresh mint leaves Tear for scattering.
  • 1 tsp lemon zest Zest the lemon for finishing.
  • 1 flaky sea salt Use a pinch for finishing.
  • 1 cracked black pepper Add to taste, finish after baking.

Equipment

  • 1 sheet pan

Method
 

Bake the flatbreads
  1. Preheat the oven to 425°F and place the flatbreads on a parchment-lined sheet pan so they’re ready to bake as soon as assembly is done.
  2. Brush each flatbread with olive oil, then scatter the crumbled goat cheese evenly over the surface.
  3. Toss the blueberries with 1 tablespoon honey and the fresh thyme leaves, then distribute them across the flatbreads.
  4. Bake for 10-12 minutes at 425°F until the edges are golden and crispy and the blueberries are burst and caramelized (look for glossy, jammy spots).
Finish and serve
  1. Remove the flatbread from the oven and immediately drizzle with additional honey so it melts and puddles between the goat cheese dollops.
  2. Scatter the fresh mint leaves and the lemon zest all over the surface for fresh flavor right before serving.
  3. Finish with flaky sea salt and cracked black pepper, then slice and serve warm.

Notes

For the most charred, crisp edges, bake on the middle rack and don’t overcrowd the sheet pan. Store leftovers in the fridge up to 2 days; reheat at 375°F for 5-7 minutes to regain some crispness. Freezing isn’t recommended because blueberries and goat cheese texture can soften. For a dairy-light swap, use a plant-based goat-style cheese and brush with olive oil as written.