Ingredients:
1 cup blueberries, fresh or thawed from frozen
1/4 cup Olive Us Wild Blueberry Dark Balsamic
zest of 1 lemon
2 ready to bake naan or flatbread
1 tbsp Olive Us Lemon Fused Olive Oil
salt & pepper
8 oz wheel of brie, sliced very thin
2 oz of prosciutto
Arugula & basil for garnish
Instructions:
Combine 1/4 cup blueberries, balsamic, half the lemon zest, and salt in a small saucepan. Bring to a boil, gently mash some of the berries, then reduce heat and simmer 10–15 minutes until thickened. Cool completely.
Preheat oven to 400°F. Place flatbreads on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Bake for 2 – 3 minutes.
Add brie & blueberries baking for 6 – 8 minutes, until the Brie is melted and bubbly.
Drizzle with blueberry balsamic reduction and top with remaining blueberries, prosciutto, basil, arugula, and lemon zest. Add an extra drizzle of Lemon Fused Olive Oil, if desired.