July 15, 2024

Quick Pickled Blackberry and Goat Cheese Flatbreads

Traditional pickles have never really interested me.

I know. Don’t come for me.

But think of it this way: if we ever dine out together and a pickle comes on my plate, you can have it!

Interestingly, I do love other types of pickled things. I almost always have a jar of pickled red onions in my refrigerator. It’s one of my favorite ingredients to add to salads, tacos, etc. And a few years ago, I got really excited about pickled raspberries.

Today, I’m pickling big, plump, juicy blackberries! And using them as a topping for these easy, no-fuss Quick Pickled Blackberry and Goat Cheese Flatbreads. It’s been way too hot to cook lately and these flatbreads have been totally saving me. No ovens required!

The first step to making these Quick Pickled Blackberry and Goat Cheese Flatbreads is pickling the blackberries. Combine water, apple cider vinegar, honey and spices on your stovetop. Then add your fresh blackberries and in a couple of hours, you have pickled blackberries. I like to let the blackberries sit in the pickling liquid for at least 2 hours. But you can leave them for up to 4 days.

To prepare the flatbreads, simply brush some store-bought naan with a little olive oil and add it directly to your grill grates for 2-3 minutes. Flip it over, scatter with goat cheese and cook for another 2-3 minutes. Once it’s removed from the grill, top with fresh arugula, basil leaves and your pickled blackberries. I like to even drizzle some pickling liquid over the top for an extra punch of flavor!

The tart-sweet pickled blackberries pair SO WELL with warm, creamy goat cheese. It’s truly heavenly.

These Quick Pickled Blackberry and Goat Cheese Flatbreads are best enjoyed immediately after they’re made. But one great thing about this recipe is that you can cook up as many or as few as you want at one time.

Cheers,

Liz

Get the Recipe:

Quick Pickled Blackberry and Goat Cheese Flatbreads

At a Glance:

Yield: Makes 4 flatbreads

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Print

Ingredients

For the Pickled Blackberries:

• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tsp. honey
• 1/2 tsp. black peppercorns
• 1/4 tsp. mustard seeds
• 1/4 tsp. salt
• 1 – 1 1/2 cups fresh blackberries

For the Flatbreads:

• 4 pieces of naan bread
• 1 tablespoon extra-virgin olive oil
• 6 ounces log-style goat cheese, broken down into chunks
• About 1 cup arugula
• About 1/2 cup fresh basil leaves

Instructions

1. In a small saucepan set over medium heat, bring the water, vinegar, honey, peppercorns, mustard seeds and salt to a simmer. Stir until the honey and salt are dissolved. Remove from the heat.
2. Place the blackberries in a clean bowl. Pour the hot pickling liquid over the blackberries. Cover and let sit until the liquid comes to room temperature, about 15 minutes. Then place the bowl in your refrigerator for at least 2 hours or up to 4 days.
3. Pre-heat your grill to medium-high.
4. Brush both sides of the naan with olive oil. Place the naan directly on your grill grates, starting with the top side-down. Grill for 2-3 minutes, or just until it’s starting to char and firm up. Flip the naan over to the second side and scatter the goat cheese over the top, dividing it evenly between the pieces. Don’t worry if it’s not evenly distributed over the surface at this point. Grill for about 2-3 minutes more. 
5. Carefully transfer the naan to a baking sheet. Immediately use a spatula to spread the goat cheese out over the surface of the naan. It will be warm and spread very easily. 
6. Use a slotted spoon to remove the blackberries from their pickling liquid. Scatter them over the top of the naan. Then top with the arugula and basil leaves. Finish with a drizzle of the pickling liquid. Enjoy immediately.

Notes

Recipe inspired by With Food and Love.