Here, blueberries & fennel make a wonderful unexpected pairing, and tangy whipped feta accents their sweet, fresh flavours. Slicing this fresh flatbread and serving it as an appetiser is perfect, but it would be a lovely main dish as well. A great choice for a spring or summer brunch!
Prep Time: 10 minutes
Total Time: 15 minutes
Total Time: 25 minutes
Serves: 4-6
Blueberry Fennel Flatbread with Whipped Feta Ingredients:
This flatbread is so easy to make and is an unexpected appetiser or side dish for brunch this weekend.
Use store-bought naan to make things easier. The spread is a tangy mix of ricotta, Klassikos® feta cheese, garlic, and lemon juice. The whipped feta can be made at least a day in advance, which makes this such an easy recipe to entertain with.
Method
Ingredients
2 naan flatbread* (or 3 depending on the size)
1 fennel bulb, thinly sliced, reserve a few slices for garnish
¾ cup blueberries
⅓ cup crumbled feta cheese
2 tablespoons pine nuts, optional
pinch of red pepper flakes
extra-virgin olive oil, for drizzling
2 radishes, thinly sliced
lemon wedges
microgreens (optional)
Ingredients / Whipped Feta
½ cup Klassikos® ricotta cheese
½ cup crumbled Klassikos® feta cheese
1 tablespoon extra-virgin olive oil
1½ tablespoons fresh lemon juice
½ garlic clove
Instructions
STEP 01: Preheat the oven to 400°F and line a baking sheet with parchment paper.
STEP 02: Make the whipped feta: In a small food processor, blend the ricotta, feta, olive oil, lemon juice and garlic until smooth.
STEP 03: Place the flatbread on the baking sheet and spread with a thin layer of the whipped feta. Top with the sliced fennel, blueberries, crumbled feta cheese, pine nuts, and red pepper flakes. Drizzle with olive oil and bake for 10 to 15 minutes or until the naan is golden brown and the blueberries are soft.
STEP 04: Place the sliced radishes and extra fennel slices in a small bowl with a few squeezes of lemon and toss. Set aside while the flatbread bakes.
STEP 05: Top the baked flatbread with the remaining fennel, the radish slices, and microgreens, if using. Add a squeeze of lemon juice and a bit more olive oil, and slice into serving size portions.
NOTES:
*Use Naan from Whole Foods or Stonefire Naan.