Get inspired with the wild flavor profile of this dish! Easy 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
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 a few thin slices of red onion and the feta cheese.
- 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!