Yield: 4
Skill level: Easy
This blueberry kale flatbread is a fresh, unexpected take on a classic appetizer. Sweet blueberries are lightly cooked with savory kale and garlic, then layered over naan and topped with melty mozzarella. Finished with a drizzle of balsamic glaze, it delivers a perfect balance of sweet, tangy, and savory flavors. Easy to make and visually striking, it’s a great option for entertaining or a light meal.
This flatbread blends juicy blueberries with savory greens and melty cheese. A unique appetizer.
Ingredients
- 1 teaspoon minced garlic
- 1 teaspoon basil paste
- 1 teaspoon balsamic glaze, plus more for topping
- 1 cup finely chopped purple kale, stems removed
- ½ cup fresh blueberries, plus more for topping
- squeeze of lemon juice
- 4 small naan breads
- 24 mini mozzarella pearls
Directions
- Preheat oven to 375°F.
- In a small pan over medium heat, sauté the kale and blueberries with garlic, basil paste, lemon juice, and balsamic glaze for approximately 5 min. Kale should soften, and blueberries should be easily mashable with a fork.
- Lay the naan bread on a parchment-lined sheet pan. Spread the kale and blueberry mixture evenly on each of the 4 mini naan breads in a thin layer. Then top with 6 mini mozzarella pearls. Bake for 8 minutes, then increase the heat to broil for an additional 2 minutes. You want the cheese to get bubbly but not burned!
- Remove from the oven and top with extra fresh berries, fresh basil leaves, and a drizzle of balsamic glaze. Enjoy!
Recipe created by Nosh and Nourish for Superfresh Growers.
