This Blackberry Goat Cheese Flatbread makes a great appetizer. With a little preparation, it is quick and easy to put together and with the peppery arugula, sweet honey and balsamic glaze, it is also loaded with flavor.
Whenever I have a get together, I love serving a bunch of finger food instead of a sit down meal. Flatbreads are perfect for this. With a variety of ingredients on top, you can create something different every time. The best part is they all have the same foundation, a simple tasty flatbread.
So lets start with the basics. Whenever I make flatbread I always make more then what I need. I like to save the extra ones between wax paper and place them in a ziplock bags and store them in the freezer. It is great to have a bunch on hand for those days that unexpected guests stop by.
Click on Flatbread for recipe.
Now for the fun part.
How To Make Blackberry Compote:
Rinse and drain blackberries and place them in a small saucepan over medium heat.
Add the sugar, lemon juice and pinch of salt and stir to combine. Cook for 3 to 4 minutes or until fruit starts to break down and juices start to flow.
Remove some of the blackberry juice and place it in a small bowl. Add the cornstarch and whisk to form a slurry.
Pour slurry back into the saucepan and stir to combine. Cook for 5 to 6 minutes or until berries start to thicken. Remove from heat, add remaining blackberries and mix to combine.
How To Assemble The Flatbread:
Smear each Flatbread with Goat Cheese. Spread the blackberry compote on top. Rinse and drain the arugula. Scatter the cleaned arugula on top and sprinkle with toasted walnuts. Drizzle each Flatbread with balsamic glaze and honey and serve.
Blackberry Goat Cheese Flatbread
Ingredients:
Blackberry Compote
- 2 Cups fresh blackberries
- 3 Tablespoons granulated sugar
- 2 Teaspoons fresh squeezed lemon juice
- 1 Teaspoon cornstarch
- Pinch of salt
- 1/4 Cup additional fresh blackberries
Instructions:
- Rinse and drain blackberries. Place drained blackberries in a small saucepan over medium heat. Add the sugar, lemon juice and salt. Cook 3 to 4 minutes or until berries start to break down and release some of there juices.
- Remove 1 tablespoon of the blackberry juice and place it in a small bowl, add the cornstarch and whisk to form a slurry. Pour slurry back into saucepan and stir to combine. Continue cooking until it starts to thicken slightly, about 2 to 3 min. Remove from heat, add 1/4 cup of fresh blackberries and stir to combine.
Flatbreads:
Ingredients:
- 2 Flatbread
- 2 oz. Goat Cheese
- 1/4 To 1/2 Cup blackberry compote
- 1/4 Cup toasted walnuts
- 1/2 Cup Arugula rinsed and dried
- 2 Tablespoons balsamic glaze
- Honey for drizzling
Instructions:
- Place flatbreads on a serving board. Smear each flatbread with goat cheese then top with blackberry compote. Top with arugula and toasted walnuts. Drizzle with balsamic glaze and honey. Cut into slices and serve.
- Enjoy.
