Blueberry Fennel Flatbread w/ Whipped Feta Recipe





If you caught final week’s put up about my CSA field ideas, you may acknowledge a few of these elements right here on this recipe. What I like most about my “surprise” Farmhouse field is that it conjures up me to provide you with taste mixtures that I’d not have considered in any other case. Blueberries and fennel?? Yes, it really works!

The saying is true – what grows collectively goes collectively. These had been the primary blueberries of the season and I knew I wished to make a easy recipe to actually spotlight them.


Blueberry Fennel Flatbread w/ Whipped Feta

This flatbread is really easy to make and I feel it’d be such an surprising appetizer or facet dish for Mother’s Day brunch this weekend.

I used store-bought naan to make issues straightforward on myself. The unfold is a tangy mixture of ricotta, feta cheese, garlic and lemon juice (in the event you’re vegan, use the sunflower unfold from this put up, minus the dill). The whipped feta could be made at the least a day prematurely which makes this such a simple recipe to entertain with.


Blueberry Fennel Flatbread w/ Whipped Feta


Blueberry Fennel Flatbread w/ Whipped Feta

I baked the flatbread simply lengthy sufficient for the fennel to melt and for the blueberries to change into juicy. For coloration and somewhat crunch, I topped these with thinly sliced pink radishes which had been hiding within the backside of my Farmhouse field. If you don’t love radishes, don’t be scared – the flavour doesn’t overwhelm they usually add an exquisite freshness to the recipe.

Blueberry Fennel Flatbread w/ Whipped Feta

 

  • 2 naan flatbread* (or three relying on the scale)
  • 1 fennel bulb, thinly sliced, reserve just a few slices for garnish
  • ¾ cup blueberries
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pine nuts, elective
  • pinch of pink pepper flakes
  • extra-virgin olive oil, for drizzling
  • 2 radishes, thinly sliced
  • lemon wedges
  • microgreens, elective
  • ½ cup ricotta cheese
  • ½ cup crumbled feta cheese
  • 1 tablespoon extra-virgin olive oil
  • 1½ tablespoons contemporary lemon juice
  • ½ garlic clove
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Make the whipped feta: In a small meals processor, mix the ricotta, feta, olive oil, lemon juice and garlic till easy.
  3. Place the flatbread on the baking sheet and unfold with a skinny layer of the whipped feta. Top with the sliced fennel, blueberries, crumbled feta cheese, pine nuts, and pink pepper flakes. Drizzle with olive oil and bake for 10 to 15 minutes or till the naan is golden brown and the blueberries are tender.
  4. Place the sliced radishes and additional fennel slices in a small bowl with just a few squeezes of lemon and toss. Set apart whereas the flatbread bakes.
  5. Top the baked flatbread with the remaining fennel, the radish slices, and microgreens, if utilizing. Add a squeeze of lemon juice and a bit extra olive oil, and slice into serving measurement parts.

*I like to make use of the naan from Whole Foods or Stonefire Naan.

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If you make this, allow us to see! Tag your picture with #loveandlemons on Instagram.