Wild Blueberry Prosciutto Goat Cheese Flatbread

Dashboard Living has made our new brunch favourite! Wild Blueberry Caramelized shallots, wild blueberries, goat cheese & prosciutto, with a healthy dose of pea shoots, are the star of this flatbread show. Serve this for brunch, as an appetizer or for dinner - it's super versatile, delicious and full of heart-healthy antioxidant-rich foods.

Our first attempt didn't have the prosciutto but it really needed something savory to balance the flavor ...now it's perfect!

Course Appetizer, Breakfast, Main Course

Prep Time 15 minutes

Cook Time 12 minutes

Servings 2 people

Ingredients

2 pre-made flatbread
3 tbsp avocado oil (olive as a substitute)
2 shallots finely sliced
1/2 tsp red pepper flakes
3/4 cup Superfruit PUREe (Wild Blueberry) divided
1/2 cup wild blueberries (fresh!)
1/4 cup honey
40 grams prosciutto sliced
1/3 cup goat cheese crumbled
2 tbsp butter salted
2 tbsp lemon juice
1 cup pea shoots or arugula

Instructions

Position oven rack in the center and pre-heat oven to 425°F/163°C.
Heat a skillet to medium heat and add butter & shallots. Saute for 3 minutes, until the shallots have softened.
Add 1/2 cup of the Superfruit PUREe to the shallots and continue reducing until the shallots are fully caramelized and soft. Remove from heat.
Place flatbreads on a baking sheet or pizza stone
Top each with 1 tbsp of avocado oil, red pepper flakes, caramelized shallots, prosciutto, goat cheese and blueberries
Bake for 12 minutes or until the blueberries are just about to burst
In the meantime, whisk together honey & remaining Superfruit PUREe in a dish then set aside.
Toss the pea shoots with remaining avocado oil and lemon juice
Drizzle each flatbread with blueberry honey mixture, top with pea shoot salad and serve immediately.

Recipe Notes

You can substitute olive oil, however, I love the flavor of avocado oil on this flatbread. Additionally, the heat doesn't degrade avocado oil like it does olive oil so it maintains it's healthy properties.