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Caramelized Onion Naan with Blueberries and Cheese
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Naan originates from West, Central and Southeast Asia, the Indian subcontinent and the Caribbean. This embellished flatbread is a perfect summer go-to as a light meal or party appetizer. Because they are flat and slightly fluffy, naan naturally make for a super easy ready-made crust, which we adore. This recipe is easily doubled.
serves 2


2 Naan flatbreads (try Stonefire Authentic Naan, found in the bread aisle)


1 teaspoon olive oil

1 cup thinly sliced red onion

Kosher salt

Pinch red pepper flakes

2 tablespoons honey

1/2 cup ricotta cheese

1/2 cup feta cheese crumbles

1 cup blueberries

Peppery sprout mix or baby arugula leaves

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Caramelized Onion Naan with Blueberries and Cheese
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1.     Preheat oven or grill to 400 degrees.

2.     Line a baking sheet with parchment or grill pan with foil. Lightly spray or brush naan with water. Set aside.

3.     Heat olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt and red pepper flakes to taste.

4.     Cook onion until wilted, about 3 -5 minutes. Stir in the honey, letting the onions caramelize. Remove pan from heat.

5.     Combine the ricotta and feta cheese together in a small bowl. Evenly divide and spread the cheese over each flatbread.

6.     Evenly distribute caramelized onions over each flatbread. Sprinkle fresh blueberries on top.

7.     Arrange naan on baking sheet or grill pan and bake for 10-12 minutes or until blueberries almost burst. The cheese should be soft, and the bread toasted.

8.     Remove from oven, sprinkle with sprout mix or arugula, and serve immediately.

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