Fresh Blueberry Flatbread
 
Prep time
Cook time
Total time
 
Serves 2 for dinner or 4-6 for an appetizer

I would recommend making more than one of these tasty flatbreads, as the temptation to eat one before your guests arrive will be unbearable. This recipe combines the savory flavor of rosemary, with the sweetness of blueberries, the brightness of lemon, the creaminess of goat cheese and the tang of balsamic to create a combinations of flavors that will dance on your tastebuds and leave you thinking about your next bite.
:
: snack, appetizer, main dish, blueberries
Serves: 2-6
Ingredients
  • Flatbread
  • 1 cup all-purpose flour, plus extra for kneading
  • ½ teaspoon salt
  • 1 teaspoon dry yeast
  • ½ cup warm water
  • ½ teaspoon finely chopped fresh rosemary
  • Drizzle of olive oil
  • Topping
  • 5 oz goat cheese plain, herbed or with honey
  • 1½ cups baby arugula
  • ¼ cup chopped fresh flat leaf parsley
  • ¼ tsp sea salt
  • 2 tbs Balsamic Vinegar or Maple Balsamic Vinegar
  • 1 tbs Olive Oil
  • 1 cup blueberries
  • 1- 1½ teaspoons grated onion
  • 1 tbs grated lemon peel
Instructions
  1. Prepare the flatbread
  2. In a large bowl combine yeast and water and let stand for a few minutes.
  3. Add flour salt and fresh rosemary to the water mix and stir until a ball starts to form.
  4. Sprinkle flour on your hands and place the dough onto a lightly floured surface.
  5. Knead the dough as little as possible, but until it is smooth and forms a cohesive ball, adding more flour sparingly as needed.
  6. Place the dough in a bowl coated with cooking spray or olive oil. Cover the bowl and let the dough rise for 1 hour.
  7. Preheat oven to 475°.
  8. On a lightly floured surface, roll dough into a thin rectangle shape. Place the dough on a greased baking sheet and drizzle the top with olive oil.
  9. Bake for 10 minutes, until the crust is crisp and golden in color.
  10. Prepare the topping
  11. While the flatbread bakes, combine the blueberries, arugula, parsley, sea salt, balsamic, grated onion and 1 tablespoon olive oil. Toss to coat and mix.
  12. As soon as the flatbread comes out of the oven crumble the goat cheese over the top, then add the arugula- blueberry mixture on top and sprinkle with grated lemon peel.
  13. Serve immediately.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/blueberry-recipes/