Blueberry Fennel Flatbread
2 pieces of naan flatbread
1 fennel bulb, thinly sliced, reserve a few slices for garnish
¾ c. blueberries
⅓ c. crumbled feta cheese
2 tbsp. pine nuts, optional
pinch of red pepper flakes
extra-virgin olive oil, for drizzling
2 radishes, thinly sliced
½ c. ricotta cheese
½ c. crumbled feta cheese
1 tbsp. extra-virgin olive oil
1½ tbsp. fresh lemon juice
½ garlic clove
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.