Blueberry, Brie and Prosciutto Flatbread

 Ingredients: 

1 cup blueberries, fresh or thawed from frozen

¼ cup of Di Oliva Blueberry Dark Balsamic

Zest of 1 lemon

2 ready to bake naan or flatbread

1 tbsp Di Oliva Lemon Fused Olive Oil 

salt & pepper

8 oz wheel of brie, sliced very thin

2 oz of prosciutto

Arugula & basil for garnish

Instructions:

Combine ¼ 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 Di Oliva Lemon Fused Olive Oil, if desired.