Serves 3
45 min
Grilled Corn & Blueberry Flatbread with Whipped Goat Cheese & Basil Vinaigrette
Recipe GLPR988dec703480ef
A fresh and vibrant flatbread featuring a smooth whipped goat cheese base, topped with fresh greens, grilled corn, tart blueberries, and a bright basil vinaigrette drizzle. Finished with a sprinkle of pistachios for crunch and sophistication. Perfect as a light lunch or elegant appetizer.
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Ingredients
½ cup Fresh basil leaves, lightly packed
1 lemon Fresh lemon juice
2 teaspoons Agave nectar
¾ teaspoon Kosher salt
⅛ teaspoon Garlic powder
Freshly ground black pepper, to taste
¼ cup Extra virgin olive oil
8 ounces Soft cream cheese
4 ounces Soft goat cheese
2 Flatbreads, such as naan
2 cups Fresh mixed greens such as baby spinach, mesclun, or spring mix
2 ears Grilled corn kernels, cut from the cob
½ cup Fresh blueberries
3 tablespoons Shelled and chopped pistachios
Directions
Prepare the basil vinaigrette by combining the fresh basil leaves, lemon juice, agave nectar, kosher salt, garlic powder, and black pepper in a tall, narrow container or blender. Use an immersion blender or standard blender to puree the mixture until it reaches a smooth, vibrant green consistency.
While blending continuously, slowly drizzle in the extra virgin olive oil in a thin stream. Continue blending until the vinaigrette is completely emulsified and smooth with no separation.
In a separate large mixing bowl, combine the softened cream cheese and goat cheese. Using an electric mixer on medium-high speed, whip the cheeses together for 2–3 minutes until the mixture becomes light, fluffy, and pale in color.
Warm the flatbreads by grilling, baking, or toasting them until they are heated through and lightly charred or warmed.
Arrange the warm flatbreads on individual serving plates or a work surface. Spread a generous, thick layer of the whipped goat cheese mixture evenly across each flatbread.
Top the whipped cheese with a portion of the mixed greens, distributing them evenly across the flatbread.
Sprinkle the grilled corn kernels and fresh blueberries over the greens.
Drizzle the basil vinaigrette generously over the top of each flatbread.
Finish by garnishing each flatbread with a sprinkle of the chopped pistachios. Serve immediately while the flatbread is still warm.
