Preheat oven to 425 degrees. Place 2 flatbreads on baking sheet. Bake 3 to 4 minutes or until lightly browned. Remove from oven and spread with 1/4 cup jam. Top with goat cheese and blueberries.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Looking for a fruity yet savory snack? Spread goat cheese onto baked naan flatbreads and top with fresh blueberries, shaved Parmesan, and arugula.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee naan flatbreads | ||
| ¼ c. Hy-Vee bourbon bacon jam | ||
| 2 oz. Soiree goat cheese | ||
| 1 c. blueberries | ||
| 1 c. fresh arugula | ||
| 1 tsp. Gustare Vita olive oil | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| Fresh Parmesan cheese, shaved, for garnish |
Things To Grab
- Baking sheet
- Medium bowl
Directions
Bake 10 minutes or until cheese is melted. Meanwhile, toss arugula with olive oil, salt, and black pepper in a medium bowl.
Top flatbreads with arugula mixture and sprinkle with shaved Parmesan, if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 440mg
- Total Carbohydrates: 39g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 2%