Sweet roasted blueberries, salty prosciutto, and melty brie meet on a crisp flatbread, finished with a drizzle of our Wild Blueberry Dark Balsamic and Lemon Fused Olive Oil — an easy, elegant starter for entertaining.
Ingredients
- 1 cup blueberries, fresh or thawed from frozen
- ¼ cup Wild Blueberry Dark Balsamic
- zest of 1 lemon
- 2 ready to bake naan or flatbread
- 1 tbsp Lemon Fused Olive Oil
- salt & pepper
- 8 oz wheel of brie, sliced very thin
- 2 oz of prosciutto
- Arugula & basil for garnish
Instructions
- Combine ¼ cup blueberries, balsamic, half the lemon zest, and salt in a small saucepan. Bring to a boil, gently mash some of the berries, then reduce heat and simmer 10–15 minutes until thickened. Cool completely.
- Preheat oven to 400°F. Place flatbreads on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Bake for 2 – 3 minutes.
- Add brie & blueberries baking for 6 – 8 minutes, until the Brie is melted and bubbly.
- Drizzle with blueberry balsamic reduction and top with remaining blueberries, prosciutto, basil, arugula, and lemon zest. Add an extra drizzle of Lemon Fused Olive Oil, if desired.
