Journal, Spring/Summer Issue 2018

Blueberry Prosciutto Flatbreads

If you've never combined prosciutto with blueberries - you're missing out.

Blueberries0026 Resize

Blueberry Prosciutto Flatbreads Recipe


Inspired Home


March 9, 2018


August 11, 2020


2 servings


  • 2 whole wheat flatbreads
  • 1 tbsp olive oil
  • 1 clove garlic, shaved
  • 8 slices of brie cheese
  • ¼ blueberries
  • red onion, sliced thinly
  • 8 slices of prosciutto
  • kosher salt
  • cracked black pepper
  • red pepper flakes
  • 1 cup arugula
  • balsamic glaze


  1. Preheat oven to 350 degrees. Onto a large baking tray lined with parchment paper, place flatbreads.
  2. Brush flatbreads with olive oil. Onto flatbreads, arrange an even layer of shaved garlic, brie, blueberries, red onion and prosciutto.
  3. Season with salt, pepper and a pinch of red pepper flakes. Bake 15 to 20 minutes until flatbreads are toasted. Remove from oven and set aside to cool on a wire rack.
  4. Top flatbreads with arugula and drizzle with balsamic glaze.

Nutrition Per Serving

Serving Size - 1 flatbread
Calories - 594
Carbohydrate - 41.9g
Cholesterol - 118mg
Fiber - 10g
Protein - 50.7g
Fat - 27.6g
Saturated Fat - 9.1g
Sodium - 2679mg
Sugar - 8.1g

Check out some of our other fave blueberry recipes:

Blueberry Almond Chocolate Chip Cookies

Blueberry Chicken Salad

Blueberry Cinnamon Rolls

Blueberry Cobbler Sundaes

Blueberry Icebox Cake

Blueberry Rosemary Focaccia

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