Since I've got all the time in the world to sit and watch my new obsession, Damages (on Netflix, if you must know!) I finally decided it was time to leave the house and do some much-needed grocery shopping. Stopped at my local Wholefoods and ran into these organic blueberries for only $3.99. Literally, I ran into the stand where they were at. I knew it had to be fate, so I added them to my cart as I walked around, feverishly trying to figure out what to do with them. I wanted something savory. Blueberries have a tendency to always be placed into a sweet "crisp" or "tart" or "smoothie". Not fair, these gems totally have the versatile ability to be used in both sweet and savory foods.
Walking through the aisle, Naan bread was also on sale. What? It's like Whole foods knew what I was doing! So I picked up the Naan, and it's like a force just dragged me to the cheese aisle. I thought about cream cheese as my base, but... any opportunity you have to use goat cheese— do it! Naturally, lemon goes with blueberries. But be careful, you're treading some sweet treat territory here adding lemon. So then came the rosemary, and the rest is history!
Definitely a little pizza appetizer to be had with some riesling white wine at the next family get together. Or, I guess... splurge on these fancy ingredients to watch alongside the Bachelorette with your favorite roommate as I plan to tonight.
2 pieces Whole-Wheat Naan
2 oz. Goat Cheese
Zest of 1 lemon
1/2 tbs. Fresh Lemon Juice (1/2 lemon)
1/2 tbs. Fresh Rosemary
4 oz. Thinly-sliced Proscuitto
1/2 c. Fresh Blueberries
1/4 c. Micro-green Arugula
Yields ~ 2 serving
Directions: Preheat oven to 400 deg. F. I bought the Naan from Whole foods, but you can use pita bread as well! In a small bowl, mix together goat cheese, zest, lemon juice, and rosemary sprigs. Spread 1 tbs. over each piece of naan. Layer on prosciutto and blueberries. Bake for 15 minutes, blueberries will become plump and may seep out over the goat cheese a bit—yum! Take out of the oven, sprinkle on the micro-greens!