Blueberry Fennel Flatbread w/ Whipped Feta
This Blueberry Fennel Flatbread with Whipped Feta is a vibrant blend of sweet, savory, and tangy flavors that will delight your taste buds. Perfect for a quick yet impressive meal, it’s ready in just 25 minutes, making it ideal for busy weeknights or spontaneous gatherings.
Ingredients
Flatbread Ingredients
- 2 naan flatbread* (or 3 depending on the size)
- 1 fennel bulb, thinly sliced, reserve a few slices for garnish
- 3/4 cup blueberries
- 1/3 cup crumbled feta cheese
- 2 tablespoons pine nuts, optional
- pinch red pepper flakes
- extra-virgin olive oil, for drizzling
- 2 radishes, thinly sliced
- lemon wedges
- microgreens, optional
Whipped Feta Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 garlic clove
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the whipped feta: In a small food processor, blend the ricotta, feta, olive oil, lemon juice and garlic until smooth.
- Place the flatbread on the baking sheet and spread with a thin layer of the whipped feta.
- Top with the sliced fennel, blueberries, crumbled feta cheese, pine nuts, and red pepper flakes.
- Drizzle with olive oil and bake for 10 to 15 minutes or until the naan is golden brown and the blueberries are soft.
- Place the sliced radishes and extra fennel slices in a small bowl with a few squeezes of lemon and toss. Set aside while the flatbread bakes.
- Top the baked flatbread with the remaining fennel, the radish slices, and microgreens, if using.
- Add a squeeze of lemon juice and a bit more olive oil, and slice into serving size portions.
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