Why You’ll Love This Recipe
I adore how this flatbread combines fresh, vibrant flavors and textures: the burst of blueberries, creamy tang from feta, and the kick from hot honey, all on a crispy base. It’s elegant yet simple—a great way to impress without fuss. I often serve it as an appetizer or light lunch, and it always gets compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flatbread (store-bought naan, pita, or flatbread of choice)
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Fresh blueberries
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Feta cheese, crumbled
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Mozzarella or goat cheese (optional, for extra creaminess)
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Fresh basil or mint, chopped
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Olive oil
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Hot honey (store-bought or homemade; honey infused with chili flakes)
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Salt and black pepper
Directions
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Preheat the oven to 425 °F (220 °C).
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Lightly brush the flatbread with olive oil and place it on a baking sheet.
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Evenly sprinkle crumbled feta (and mozzarella/goat cheese, if using) over the flatbread.
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Distribute fresh blueberries across the cheese layer.
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Season with a pinch of salt and cracked black pepper.
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Bake for 8–12 minutes, until the edges are crisp and the cheese begins to melt.
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Remove from the oven and let it rest for a minute or two.
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Drizzle generously with hot honey.
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Garnish with fresh basil or mint, slice, and serve immediately.
Servings and timing
Serves 2–4 (depending on appetite and portion size).
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Prep time: ~5 minutes
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Bake time: 8–12 minutes
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Total time: ~15–17 minutes
Variations
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Flatbread base: I swap naan with pita, lavash, or homemade flatbread.
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Fruit mix-in: I sometimes add halved grapes or pomegranate arils for a burst of flavor.
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Cheese twist: I use creamy goat cheese or mascarpone for a milder flavor instead of feta.
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Herbs & toppings: For extra freshness, I top with arugula or baby spinach once out of the oven.
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Heat options: I make my own hot honey by warming honey with red pepper flakes—or use chili-infused syrup.
Storage/reheating
I prefer eating this flatbread fresh for the best contrast in textures. Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, I warm it in a preheated oven at 350 °F (175 °C) for 5–7 minutes to maintain crispness. Microwaving works but can soften the crust.
FAQs
What’s the best flatbread to use?
I usually go with store-bought naan for its crispy edges and soft inside, but pita or lavash also work well—just watch baking time for crispiness.
Can I make hot honey at home?
Yes! I gently heat honey and stir in red pepper flakes, leaving it to infuse until warm and spicy. Strain if you prefer a smoother texture.
Are fresh blueberries necessary?
Fresh blueberries give the best flavor and texture, but I’ve used thawed frozen berries—just pat them dry before using to avoid soggy flatbread.
Can I prep this ahead?
I assemble the flatbread and store it covered in the fridge for a few hours before baking. I add the fresh herbs and hot honey just before serving for peak freshness.
Is there a savory version?
I swap blueberries for figs or thinly sliced apples or pears, and add prosciutto for a savory-sweet twist—still delicious!
Conclusion
This Blueberry Feta Flatbread with Hot Honey is a simple yet stunning dish that brings bold flavors together effortlessly. I love serving it at gatherings or enjoying it as a light, flavorful meal. I hope it becomes one of my—and soon your—favorite kitchen creations!
PrintBlueberry Feta Flatbread with Hot Honey
Sweet blueberries, tangy feta, and a drizzle of spicy hot honey make this flatbread a bold and unique appetizer or light meal.
- Prep Time: 5 minutes
- Cook Time: 8–12 minutes
- Total Time: 15–17 minutes
- Yield: Serves 2–4
- Category: Appetizer, Light Lunch
- Method: Baking
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
Flatbread (naan, pita, or your choice)
Fresh blueberries
Feta cheese, crumbled
Mozzarella or goat cheese (optional, for creaminess)
Fresh basil or mint, chopped
Olive oil
Hot honey (store-bought or homemade with chili flakes)
Salt and cracked black pepper
Instructions
Preheat oven to 425 °F (220 °C).
Lightly brush flatbread with olive oil and place on a baking sheet.
Sprinkle feta (and optional mozzarella or goat cheese) evenly over flatbread.
Distribute fresh blueberries across the cheese.
Season with salt and black pepper.
Bake for 8–12 minutes until edges are crisp and cheese melts.
Let cool slightly, then drizzle with hot honey.
Garnish with fresh basil or mint, slice, and serve immediately.
Notes
Flatbread options: Naan, pita, lavash, or homemade flatbread.
Fruity variations: Add grapes or pomegranate arils.
Cheese swap: Goat cheese or mascarpone for a softer bite.
Herb toppings: Arugula or baby spinach adds a peppery finish.
Hot honey: Make your own by infusing honey with red pepper flakes.
