loveandlemons5.0
Blueberry Fennel Flatbread w/ Whipped Feta
I love slicing this fresh flatbread and serving it as an appetizer, but it would be a lovely main dish as well. A great choice for a spring brunch!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Make the whipped feta: In a small food processor, blend the ricotta, feta, olive oil, lemon juice and garlic until smooth.
3
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.
pine nuts, optional2 tablespoons
4
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.
radishes, thinly sliced2
5
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.
microgreens, optional
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