Go Back

Blueberry Goat Cheese Flatbread with Mint and Honey

Blueberry goat cheese flatbread with mint and honey is a fast, rustic oven-baked fruit flatbread with jammy, burst blueberries and creamy goat cheese dollops. Expect golden, crispy edges, a honey drizzle, and fresh mint and lemon zest scattered over the entire surface.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Flatbread base
  • 2 store-bought flatbreads or naan
Toppings
  • 4 oz goat cheese crumbled
  • 1.5 cup fresh blueberries
  • 2 tbsp olive oil
  • 1 tbsp honey plus more for drizzling
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh mint leaves torn
  • 1 tsp lemon zest
  • 1 flaky sea salt pinch
  • 1 cracked black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the flatbreads
  1. Preheat oven to 425°F and place flatbreads on a parchment-lined baking sheet.
  2. Brush each flatbread with olive oil and scatter crumbled goat cheese evenly across the surface.
Add blueberries and bake
  1. Toss blueberries with honey and fresh thyme, then distribute over the flatbreads.
  2. Bake for 10-12 minutes at 425°F until edges are golden and crispy and blueberries have burst and caramelized.
Finish and serve
  1. Remove from oven and immediately drizzle with additional honey and scatter fresh mint and lemon zest.
  2. Finish with flaky sea salt and cracked black pepper, then slice and serve warm.

Notes

For the most charred spots, bake on the middle rack and avoid piling blueberries too thickly so they can caramelize. Store leftovers in the fridge up to 2 days and rewarm in a 400°F oven for 3-5 minutes. Freezing isn’t recommended for best texture. For a dairy-light swap, use a plant-based goat-style cheese and check that it melts similarly when baked.