Fruity flatbread

By Abbey Sharp
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Fruity flatbread

A quick and easy snack that showcases ricotta and blue cheese paired with strawberries of blackberries.


Total Time


  • 2 whole grain naan or flatbreads
  • Olive oil
  • ½ cup part skim ricotta cheese
  • ½ cup blue cheese or chevre
  • 1 cup blackberries or strawberries
  • 1 cup microgreens
  • ¼ cup balsamic reduction/ glaze


  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange the naan or flatbread onto a greased baking sheet and spritz with olive oil in an oil atomizer.
  2. Dollop or spread the ricotta cheese around the flatbread, then top with the blue cheese and blackberries (for boy) or the chevre and strawberries (for girl).
  3. Bake for 10-15 minutes until the berries burst and the flatbread is golden brown.
  4. Top with microgreens and a drizzle of balsamic glaze.


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