Blueberry Feta Flatbread with Hot Honey
This blueberry feta flatbread with hot honey is a bold, sweet-and-savory summer appetizer or snack. Creamy ricotta, tangy feta, fresh blueberries, and spicy honey come together on crispy flatbread for a unique and flavorful bite that’s ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
- Yield: 2–4 servings
- Category: Appetizer, Snack, Lunch
- Method: Baking
- Cuisine: American, Fusion
- Diet: Vegetarian
Ingredients
- 2 flatbreads (naan, pita, or gluten-free option)
- 2 tbsp blueberry preserves (or raspberry, fig, or cherry)
- 1/2 cup fresh blueberries (not frozen)
- 1/4 cup crumbled feta cheese (or goat cheese, queso fresco, or dairy-free alt.)
- 1/4 cup ricotta cheese
- 1–2 tbsp hot honey (or regular honey + chili flakes or hot sauce)
- Fresh mint leaves (or basil, microgreens, or lemon zest), for garnish
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Spread blueberry preserves over each flatbread, leaving a ½-inch border.
- Top with crumbled feta, dollops of ricotta, and fresh blueberries.
- Bake for 10–12 minutes until crust is crisp and cheese is melty.
- Cool slightly, drizzle with hot honey, and garnish with fresh mint. Slice and serve warm.
Notes
- Use goat cheese for a tangy twist or skip dairy altogether.
- Swap in fresh cherries or blackberries as a variation.
- Add toasted almonds or pistachios for crunch.
- Ricotta can be spread under preserves for extra creaminess.
- Avoid frozen berries—they add too much moisture.
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 240
- Sugar: 9g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
