Easy Blueberry Ricotta & Feta Naan Flatbread

  • Serves 2-3
  • Prep Time 15M
  • Cook Time 20M

Get inspired with the wild flavor profile of this dish! This 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!


  • ¼ Cup Crofter’s Wild Blueberry Just Fruit Spread

  • 2 tTsp Apple Cider Vinegar

  • 2 Pieces Naan

  • 2 Tbsp Ricotta Cheese

  • 2 Tbsp Crumbled Feta Cheese

  • Small Red Onion

  • Fresh Arugula

  • Fresh Lemon Juice

  • Salt & Pepper

  • Olive Oil


  1. To start, preheat your oven to 400°F and line a baking sheet with parchment paper. In a small sauce pot, combine the Crofter’s Just Fruit Wild Blueberry Fruit Spread with the apple cider vinegar and cook over a low heat until a thick sauce has formed, about 5- minutes stirring occasionally to prevent sticking/burning. Set aside when done.
  2. Place the naan flatbread on the prepared baking sheet and then spread 2 Tbsp of Ricotta cheese onto the naan. Try to get the Ricotta spread out as evenly as possible. Next drizzle the blueberry sauce over the ricotta cheese followed by a few thin slices of red onion and the feta cheese.
  3. 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 once ready and let sit for just a few minutes to cool down. Top the naan with fresh baby arugula, a splash of fresh lemon juice, salt & pepper to taste and a light drizzle of olive oil. Enjoy!