Blueberry Fennel Flatbread w/ Whipped Feta


Blueberry Fennel Flatbread w/ Whipped Feta

If you caught last week’s post about my CSA box tips, you might recognize some of those ingredients here in this recipe. What I love most about my “surprise” Farmhouse box is that it inspires me to come up with flavor combinations that I would not have thought of otherwise. Blueberries and fennel?? Yes, it works!

The saying is true – what grows together goes together. These were the first blueberries of the season and I knew I wanted to make a simple recipe to really highlight them.


Blueberry Fennel Flatbread w/ Whipped Feta

This flatbread is so easy to make and I think it’d be such an unexpected appetizer or side dish for Mother’s Day brunch this weekend.

I used store-bought naan to make things easy on myself. The spread is a tangy mix of ricotta, feta cheese, garlic and lemon juice (if you’re vegan, use the sunflower spread from this post, minus the dill). The whipped feta can be made at least a day in advance which makes this such an easy recipe to entertain with.


Blueberry Fennel Flatbread w/ Whipped Feta


Blueberry Fennel Flatbread w/ Whipped Feta

I baked the flatbread just long enough for the fennel to soften and for the blueberries to become juicy. For color and a little crunch, I topped these with thinly sliced red radishes which were hiding in the bottom of my Farmhouse box. If you don’t love radishes, don’t be scared – the flavor does not overwhelm and they add a wonderful freshness to the recipe.

Blueberry Fennel Flatbread w/ Whipped Feta

 

  • 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
  • ½ cup ricotta cheese
  • ½ cup crumbled feta cheese
  • 1 tablespoon extra-virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • ½ garlic clove
  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.
  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.
  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.

*I like to use the naan from Whole Foods or Stonefire Naan.

3.4.3177

 



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


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