BC Blueberry & Goat Cheese Flatbread
BC Blueberry & Goat Cheese Flatbread
| Prep Time: 20 minutes | Cook Time: 25 minutes | Portions: 12 |
Ingredients
Blueberry-Balsamic Reduction
- 2 cups fresh or canned BC blueberries (drained if canned)
- ½ cup balsamic vinegar
- 2 tbsp honey
- 1 tsp fresh thyme leaves
- Pinch of black pepper
Whipped Goat Cheese
- 24 oz plain goat cheese, room temperature
- 4 oz cream cheese, room temperature
- 2 tbsp olive oil
- 1 tbsp lemon zest
- Salt and white pepper to taste
Candied Walnuts
- 2 cups walnut halves
- 3 tbsp granulated sugar
- 1 tbsp unsalted butter
- ¼ tsp cayenne pepper
- Pinch of fine salt
Flatbread Assembly
- 12 × 8-inch artisan flatbreads or naan
- 24 thin slices prosciutto (2 per flatbread)
- 3 cups baby arugula
- 1½ cups fresh BC blueberries
- Olive oil for finishing
Instructions
Blueberry-Balsamic Reduction
- Combine blueberries, balsamic vinegar, honey, thyme, and black pepper in a small saucepan over medium-low heat.
- Cook, stirring occasionally, until blueberries break down and the mixture reduces by half and coats the back of a spoon, approximately 15–18 minutes.
- Cool to room temperature. Transfer to a labeled and dated squeeze bottle or container. Store refrigerated at 40°F or below for up to 7 days.
Whipped Goat Cheese
- Combine goat cheese, cream cheese, olive oil, and lemon zest in the bowl of a stand mixer fitted with the whisk attachment.
- Whip on medium-high for 3–4 minutes until light and fluffy. Season with salt and white pepper.
- Transfer to a piping bag or container, label, date, and store refrigerated at 40°F or below for up to 5 days.
Candied Walnuts
- Melt butter in a non-stick skillet over medium heat. Add sugar, cayenne, and salt, stirring until sugar begins to dissolve.
- Add walnut halves and toss to coat evenly. Cook, stirring frequently, 4–5 minutes until caramelized and golden.
- Spread onto a parchment-lined sheet pan. Cool completely, then break apart. Store in an airtight container at room temperature for up to 2 weeks.
Flatbread Assembly
- Preheat flatbreads on a 375°F grill or oven rack for 2–3 minutes until warmed and lightly crisped.
- Spread or pipe 2 oz of whipped goat cheese across each flatbread. Drizzle with 1 tbsp blueberry-balsamic reduction.
- Layer 2 slices of prosciutto over the cheese. Add a small handful of arugula, 2 tbsp fresh BC blueberries, and 3–4 candied walnuts.
- Drizzle lightly with olive oil and finish with a pinch of flaky sea salt. Serve immediately.
Recipe Tip
This flatbread works as an open-faced option plated for fine dining or cut into thirds as a shared starter.
For a vegetarian build, omit the prosciutto and add a drizzle of hot honey. The blueberry-balsamic reduction doubles as a salad dressing or burger condiment — batch and cross-utilize across the menu.
