In a small saucepan, combine the ¼ c blueberries, ¼ c Blueberry Dark Balsamic, zest of 1 lemon, and a pinch of salt.
Bring the balsamic mixture to a boil and gently smash some of the softened blueberries with the back of a fork. (We like to leave a few whole, totally optional.)
Reduce the Blueberry Balsamic Sauce to a low and cook for an additional 10-15 minutes. The longer you cook it, the thicker it will become!
Remove the reduction from the heat and transfer to a shallow bowl to fully cool. (The reduction will continue to thicken as it cools!)
Preheat the oven to 400°F.
Place the ready-to-bake flatbreads on a large baking sheet lined with parchment paper for easier cleanup. (You can make your own flatbread if desired!)
Brush the flatbread with the Green Limonato Fused Olive Oil from edge to edge, coating the entire flatbread.
Season with salt and pepper and bake for 2-3 minutes until ever so slightly crisp. Remove the plain flatbreads from the oven.
Arrange the brie evenly onto the flatbread. Add a small handful of blueberries.
Return the flatbreads to the oven for an additional 6-8 minutes, or until the cheese is lightly bubbly and melted.
Remove the flatbreads from the oven. Topping time!
Spoon the Blueberry Balsamic Reduction over the top. The more you use, the sweeter it will be.
Add more blueberries, prosciutto, basil, arugula and lemon zest.
You may add an additional drizzle of Green Limonato Olive Oil if you would like extra lemon flavor!
Enjoy.
4 servings