Name: Blueberry Feta Flatbread
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 pieces flatbread or naan; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup fresh blueberries; 1/2 cup crumbled feta cheese; 1 teaspoon fresh thyme or rosemary (optional); 2 tablespoons balsamic glaze; 1 cup fresh arugula or baby spinach (optional, for serving); Salt and black pepper to taste

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This Blueberry Feta Flatbread is a delightful blend of sweet and savory, featuring juicy blueberries, creamy feta, and crisp flatbread all brought together with a touch of balsamic glaze. I love serving this as an appetizer, light lunch, or even a snack when I want something unique, colorful, and full of flavor.

Why You’ll Love This Recipe

I love how unexpected and elegant this flatbread is. The sweetness of the blueberries pairs beautifully with the salty feta, while the warm, crispy base makes every bite satisfying. It’s easy to throw together in under 20 minutes, yet it looks impressive enough for entertaining. Plus, it’s endlessly customizable depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flatbread or naan
Olive oil
Garlic, minced
Fresh blueberries
Crumbled feta cheese
Fresh thyme or rosemary (optional)
Balsamic glaze
Fresh arugula or baby spinach (optional, for serving)
Salt and pepper

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I brush the flatbread with olive oil and lightly sprinkle it with garlic, salt, and pepper.
I scatter fresh blueberries and crumbled feta evenly over the surface.
If I’m using herbs like thyme or rosemary, I add them now for an aromatic touch.
I bake the flatbread for 10–12 minutes, or until the edges are golden and the cheese is just starting to brown.
Once out of the oven, I drizzle it generously with balsamic glaze and top it with a handful of arugula if I want an extra peppery finish.
I slice and serve immediately while it’s still warm and crisp.

Servings and timing

This recipe makes 2 to 4 servings, depending on whether I serve it as an appetizer or main. Prep time is 5 minutes, and baking takes about 10–12 minutes, so I can have it ready in under 20 minutes total.

Variations

When I want more protein, I sometimes add shredded rotisserie chicken before baking. Goat cheese or ricotta also works wonderfully in place of feta. For a nuttier twist, I sprinkle toasted walnuts or pecans on top after baking. If I’m feeling adventurous, I’ll add a drizzle of hot honey for sweet heat.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I use the oven or a toaster oven at 350°F (175°C) for 5–7 minutes to restore crispness. The microwave works in a pinch, but it softens the flatbread.

FAQs

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries in a pinch. I just thaw and pat them dry before adding to avoid excess moisture.

What kind of flatbread works best?

I prefer store-bought naan or thin flatbreads. Pita bread or pre-baked pizza crusts also work well.

Can I make this ahead of time?

I usually assemble the flatbread a few hours in advance and bake it just before serving. It’s best fresh out of the oven.

Is this sweet or savory?

It’s a little of both. The blueberries add sweetness, but the feta, garlic, and herbs keep it grounded in savory territory.

What can I serve this with?

I love pairing it with a light salad or a glass of crisp white wine. It also works great on a charcuterie-style board with other small bites.

Conclusion

This Blueberry Feta Flatbread is one of those dishes that always surprises people in the best way. The sweet-savory combo is fresh, satisfying, and just a little bit fancy. Whether I’m making a quick lunch or impressing guests, this flatbread is a go-to that never lets me down.