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Blueberry Goat Cheese Flatbread with Mint and Honey

Blueberry goat cheese flatbread with mint and honey delivers rustic, charred-edged naan topped with creamy goat cheese, jammy blueberries, and a golden honey drizzle. This easy fruit flatbread recipe bakes until the fruit bursts and caramelizes, then finishes with fresh mint, lemon zest, sea salt, and pepper.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Blueberry topping
  • 1 count store-bought flatbreads or naan
  • 1 count store-bought flatbreads or naan
  • 4 oz goat cheese, crumbled
  • 1.5 cup fresh blueberries
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp fresh mint leaves, torn
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon zest
  • 1 pinch flaky sea salt
  • 1 cracked black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and top
  1. Preheat the oven to 425°F and line a sheet pan with parchment, then place the flatbreads on the sheet pan.
  2. Brush each flatbread with olive oil and evenly scatter the crumbled goat cheese across the surface.
  3. Toss the blueberries with 1 tablespoon honey and fresh thyme, then distribute the blueberry mixture over the flatbreads.
Bake and finish
  1. Bake for 10-12 minutes at 425°F 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, then scatter the fresh mint leaves and lemon zest over the top.
  3. Finish with flaky sea salt and cracked black pepper, then slice and serve warm.

Notes

For the best charred spots, keep the flatbreads spaced on the sheet pan so they roast rather than steam. Store leftovers covered in the refrigerator up to 2 days and rewarm in a 425°F oven for 5-7 minutes. Freezing is not recommended because the blueberries can become watery when thawed. For a dairy-light option, use a firm goat-cheese-style plant-based crumble in the same amount.