Flatbreads with Blueberries, Prosciutto, and Honeyed Goat Cheese

Will this winter ever end?  I know I’ve got nothing to complain about compared to those of you in Michigan, Minnesota, Pennsylvania, and the like.  Pretty much any North Texas winter would be nothing compared what y’all deal with.  We’ve definitely had some fabulously warm, sit on the back deck, short sleeve days.  They were generally all followed by windy, rainy, or snowy/icy days.  But oh well…I can’t control the weather, right?

What I can control is the meals that come out of my kitchen.  So, with chilly days still lingering, I decided to take matters into my own hands.  I generally try to eat in season, but once I found this recipe, I knew it would bring just the right amount of sunshine and warmth to the table.  It was definitely a quick and easy meal.  I mixed up the goat cheese and honey the night before and I used whole wheat naan from my grocery store’s bakery, though I’d love to try this recipe again with homemade naan.  You could just as easily use whole wheat pitas for a crispier texture, or even a whole wheat pizza crust, but I liked the idea of making individual flatbreads, just as the original blogger suggested.  The toppings would also be great on crostini or small wedges of naan for an elegant hors d’oeuvres presentation.

Served alongside a bright and colorful salad, this meal went quite a long way in terms of reminding us that spring and summer are on their way.  For now, we’ll enjoy fires in the fireplace, cups of hot tea, and the occasional culinary reminder that the seasons will eventually change.

flatbread prosciutto goat cheese

Flatbreads with Blueberries, Prosciutto, and Honeyed Goat Cheese
adapted from In Sock Monkey Slippers

6 oz. goat cheese, softened
2 TBSP honey, plus more for drizzling
4 pieces of whole wheat naan or pitas (or 1 whole wheat pizza crust)
1/2 pint fresh blueberries
6 slices thinly shaved prosciutto, torn into strips
2 tsp. fresh thyme leaves
freshly ground black pepper, to taste

1.  In a small bowl, stir together goat cheese and 2 TBSP honey until throughly combined.  (This can be done up to three days in advance and kept tightly covered in the refrigerator.  Bring to room temp before proceeding with recipe.)

2.  Preheat oven to 425° F. 

3.  Using the back of a spoon, gently spread honeyed goat cheese on the naan.  Place on a rimmed baking sheet and top with blueberries.  Bake 7-8 minutes, or until blueberries begin to swell and burst. 

4.  Remove flatbreads from the oven.  Weave strips of prosciutto in between berries and sprinkle with thyme.  Place back in the oven, 3 minutes more.

5.  To serve, drizzle flatbreads with additional honey and sprinkle with black pepper, to taste.

Yield: 4 entrée or 12 hors d’oeuvres servings (2-3 pieces per person)

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1 Comment

  1. Joanne
    March 20, 2014 / 11:38 am

    This weather has been driving me IN.SANE. Thank god for good food to get me through! Love these flatbreads and their fun toppings!

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