Blueberry Feta Flatbread with Hot Honey: The Summer Snack Ev

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 medium flatbreads

½ cup blueberry preserves

1 cup fresh blueberries

1 cup crumbled feta cheese (8 ounces)

1/4 cup ricotta cheese

¼ cup hot honey

Mint leaves (for garnish)

Directions

Preheat the oven to 400°F. I recommend lining a large baking sheet with parchment paper as the blueberry jam and burst blueberries might spill over during baking.

Place flatbreads on the baking sheet

Use a spoon to spread the blueberry preserves on the flatbread, leaving ½ inch of crust.

Sprinkle the feta cheese and ricotta over both of the flatbreads, then top with the whole blueberries. Tip: For best melty pockets, dollop the ricotta in little spoonfuls and sprinkle the feta evenly. It gives every bite a mix of flavors.

Toast the flatbread in the oven at 400°F for 10-12 minutes until the bread is lightly toasted and the cheese has melted.

Let the flatbread cool a bit before adding mint and hot honey—this keeps the herbs fresh and honey from sliding off.

Slice and serve.

Nutrition

• Calories: 191 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.3 g
• Cholesterol: 21 mg
• Sodium: 270 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 5 g