Blueberryflatbread Recipes

BLUEBERRY FLATBREAD

Steps:

• Preheat the oven to 350 F with a rack on the middle level. Butter a baking sheet.
• Mix dry ingredients. Cut in the butter until the size of peas.
• Beat the egg in a small bowl, then beat in the milk.
• Add the blueberries to the dry ingredients, then add the egg mixture quickly, stirring just until moist -- the mixture will be sticky.
• Pat out the dough 1/2 inch thick on a cookie sheet into a rough 9 x 12 inch rectangle. If desired, sprinkle with cinnamon-sugar.
• Bake until slightly risen and browned, about 12 minutes. Break apart into chunks.

MINI BLUEBERRY NAAN FLATBREADS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.
• Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.