Go Back

Blueberry Goat Cheese Flatbread with Mint and Honey

Blueberry goat cheese flatbread with jammy, slightly charred edges and creamy goat cheese dollops, finished with a honey drizzle. This sweet flatbread recipe bakes until the blueberries burst and caramelize, then gets mint and lemon zest for a bright, summer appetizer bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

flatbreads or naan
  • 2 store-bought flatbreads or naan
goat cheese
  • 4 oz goat cheese, crumbled
blueberries
  • 1.5 cups fresh blueberries
olive oil
  • 2 tablespoons olive oil
honey
  • 1 tablespoons honey plus more for drizzling
fresh thyme
  • 1 teaspoon fresh thyme leaves
fresh mint leaves
  • 2 tablespoons fresh mint leaves, torn
lemon zest
  • 1 teaspoon lemon zest
flaky sea salt
  • 0.25 tsp flaky sea salt pinch
cracked black pepper
  • 0.125 tsp cracked black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 425°F and line a sheet pan with parchment; place the store-bought flatbreads or naan on the pan so they’re ready to top.
  2. Brush each flatbread with olive oil, spreading it to the edges for crisp, browned spots.
  3. Scatter the crumbled goat cheese evenly over the flatbreads so it forms creamy dollops before baking.
  4. Toss the fresh blueberries with 1 tablespoon honey and fresh thyme, then distribute the jammy mixture across the flatbreads.
Bake and finish
  1. Bake at 425°F for 10-12 minutes until the edges are golden and crispy and the blueberries have burst and caramelized.
  2. Remove from the oven and immediately drizzle with additional honey so it melts into the hot goat cheese.
  3. Scatter the fresh mint and lemon zest over the entire surface for a fresh, fragrant finish.
  4. Finish with a pinch of flaky sea salt and cracked black pepper, then slice and serve warm.

Notes

For the best charred spots, keep the sheet pan on the middle rack and don’t overcrowd the blueberries—aim for an even layer so they caramelize instead of steaming. Store leftovers in the fridge up to 2 days, reheating in a 400°F oven for 5-7 minutes to re-crisp the edges. Freeze not recommended for best texture. To make it dairy-light, use a store-bought dairy-reduced goat cheese alternative and proceed the same way.