Get inspired with the wild flavor profile of this dish! Blueberry Ricotta & Feta Naan Flatbread is sure to shake up your appetizer spread in the best way possible. A creamy mixture of ricotta and crumbled feta cheese, topped with red onions, fresh arugula on a bed of delicious naan drizzled with Crofter’s Wild Blueberry Just Fruit Spread—talk about a jam-packed flavorful dish! This is sure to be a winner!
2 Tsp Apple Cider Vinegar
2 Pieces of Naan
2 Tbsp Ricotta Cheese
2 Tbsp Crumbled Feta Cheese
Small Red Onion (Sliced)
Fresh Lemon Juice
Salt & Pepper
- Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small sauce pot, combine the Crofter’s Organic Just Fruit Wild Blueberry Fruit Spread with the apple cider vinegar. Cook over low heat for about 5 minutes (until a thick sauce has formed). Stirring occasionally to prevent sticking/burning. When blueberry sauce is done, set aside.
- Place the naan flatbread on the prepared baking sheet. Evenly spread the ricotta cheese onto the naan. Next, drizzle the blueberry sauce over the ricotta cheese followed by the crumbled feta cheese and a few thin slices of red onion.
- Bake in the prepared oven for 15-20 minutes (until the naan has become crispy and the cheese is starting to get golden). Remove from oven and let sit for a few minutes to cool down. Top the naan with fresh arugula, a splash of fresh lemon juice, salt & pepper to taste and a light drizzle of olive oil. Enjoy!