Blueberry Fennel Flatbread w/ Whipped Feta Recipe

Here, blueberries & fennel make a wonderful unexpected pairing, and tangy whipped feta accents their sweet, fresh flavors. Perfect for a spring brunch!

If you caught last week’s post about my CSA box tips, you might recognize some of those ingredients here in this recipe. What I love most about my “surprise” Farmhouse box is that it inspires me to come up with flavor combinations that I would not have thought of otherwise. Blueberries and fennel?? Yes, it works!

The saying is true – what grows together goes together. These were the first blueberries of the season, and I knew I wanted to make a simple recipe to really highlight them.

Blueberry Fennel Flatbread w/ Whipped Feta

This flatbread is so easy to make and I think it’d be such an unexpected appetizer or side dish for Mother’s Day brunch this weekend.

I used store-bought naan to make things easy on myself. The spread is a tangy mix of ricotta, feta cheese, garlic, and lemon juice (if you’re vegan, use the sunflower spread from this post, minus the dill). The whipped feta can be made at least a day in advance, which makes this such an easy recipe to entertain with.

I baked the flatbread just long enough for the fennel to soften and for the blueberries to become juicy. For color and a little crunch, I topped these with thinly sliced red radishes which were hiding in the bottom of my Farmhouse box. If you don’t love radishes, don’t be scared – the flavor does not overwhelm, and they add a wonderful freshness to the recipe.

For more recipes using these spring ingredients, try this lasagna, this fennel salad, this blueberry baked oatmeal, or these blueberry breakfast cookies!

5.0 from 1 reviews

Blueberry Fennel Flatbread w/ Whipped Feta

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

I love slicing this fresh flatbread and serving it as an appetizer, but it would be a lovely main dish as well. A great choice for a spring brunch!

Author: Jeanine Donofrio

Recipe type: Appetizer, main dish

Serves: 4 to 6 as an appetizer

Ingredients

2 naan flatbread* (or 3 depending on the size)
1 fennel bulb, thinly sliced, reserve a few slices for garnish
¾ cup blueberries
⅓ cup crumbled feta cheese
2 tablespoons pine nuts, optional
pinch of red pepper flakes
extra-virgin olive oil, for drizzling
2 radishes, thinly sliced
lemon wedges
microgreens, optional

whipped feta:

½ cup ricotta cheese
½ cup crumbled feta cheese
1 tablespoon extra-virgin olive oil
1½ tablespoons fresh lemon juice
½ garlic clove

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Make the whipped feta: In a small food processor, blend the ricotta, feta, olive oil, lemon juice and garlic until smooth.
Place the flatbread on the baking sheet and spread with a thin layer of the whipped feta. Top with the sliced fennel, blueberries, crumbled feta cheese, pine nuts, and red pepper flakes. Drizzle with olive oil and bake for 10 to 15 minutes or until the naan is golden brown and the blueberries are soft.
Place the sliced radishes and extra fennel slices in a small bowl with a few squeezes of lemon and toss. Set aside while the flatbread bakes.
Top the baked flatbread with the remaining fennel, the radish slices, and microgreens, if using. Add a squeeze of lemon juice and a bit more olive oil, and slice into serving size portions.

Notes

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