This is the appetizer that earns compliments before anyone sits down. Blueberry Basil Crème Honey has a deep berry sweetness and an herbal lift that turns a simple ricotta-and-bread combination into something that reads as intentional. Grill the flatbreads at the last moment and finish them at the table.
Ingredients
- 4 flatbreads or naan (store-bought or homemade)
- 1 cup whole-milk ricotta
- 3 tbsp Black Barn Apiary Blueberry Basil Crème Honey, divided
- 2 tbsp crème fraîche or heavy cream
- Zest of ½ lemon
- ¼ tsp flaky sea salt, plus more for finishing
- 1 cup fresh blueberries
- 1 tbsp fresh basil, thinly sliced
- Good quality extra virgin olive oil
- Fresh cracked black pepper
Method
- Make the whipped ricotta: beat ricotta, crème fraîche, lemon zest, and ¼ tsp flaky salt together with a fork until smooth and airy. Taste and adjust salt. Refrigerate until ready to use.
- Heat a grill pan or outdoor grill to high. Brush flatbreads lightly on both sides with olive oil.
- Grill 1–2 minutes per side until char marks form and bread is warmed through and slightly crisp. Remove and cool 1 minute.
- Spread whipped ricotta generously over each flatbread, leaving a ½-inch border.
- Scatter fresh blueberries over the ricotta.
- Drizzle Blueberry Basil Crème Honey generously over everything.
- Finish with sliced basil, a crack of black pepper, and a pinch of flaky salt. Serve immediately.
Chef's Notes
The whipped ricotta can be made up to two days ahead and kept refrigerated — it actually improves overnight. Homemade pizza dough, rolled thin and grilled, makes an excellent substitute for flatbread. A glass of chilled Prosecco or a light, floral rosé is the only way to start this kind of evening.
