Grilled Corn & Blueberry Flatbread with Whipped Goat Cheese & Basil Vinaigrette
Warm whole wheat flatbreads are topped with fluffy whipped goat cheese, tender greens, grilled corn, & fresh blueberries, drizzled with a summery basil vinaigrette, and sprinkled with crunchy pistachios. Whip up this easy meal for a busy weeknight dinner.
Servings: 2
Calories: 1014kcal
Ingredients
For the Basil Vinaigrette:
- 1/2 cup fresh basil leaves, lightly packed
- 2 tablespoons lemon juice (juice of 1 lemon)
- 2 teaspoons agave nectar (honey can be substituted)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
For the Whipped Goat Cheese:
- 8 ounces cream cheese, softened (I used the reduced fat kind)
- 4 ounces soft goat cheese
For the Flatbreads:
- 2 flatbreads (such as naan), or 1 ball of pizza dough, divided and grilled or baked
- 2 cups greens (such as baby spinach, mesclun, or spring mix)
- 2 ears corn, grilled and cut from the cob
- 1/2 cup fresh blueberries
- 3 tablespoons shelled & chopped pistachios
Instructions
Make the Basil Vinaigrette:
- Place the basil, lemon juice, agave, salt, garlic powder, and pepper in a tall, narrow vessel and blend with a stick blender until pureed.
- Pour in the oil, in a thin stream, while blending. Continue to blend until the vinaigrette is smooth and emulsified.
Make the Whipped Goat Cheese:
- Place the cream cheese and goat cheese in a large mixing bowl, and whip on medium high speed, until fluffy.
Assemble the Flatbreads:
- Warm the flatbreads.
- Spread on a thick(ish) layer of Whipped Goat Cheese.
- Top with greens.
- Sprinkle with grilled corn and blueberries.
- Drizzle with about 3 tablespoons of the Basil Vinaigrette.
- Garnish with pistachios.
Nutrition
Calories: 1014kcal | Carbohydrates: 46g | Protein: 24g | Fat: 84g | Saturated Fat: 35g | Cholesterol: 151mg | Sodium: 1671mg | Potassium: 435mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2926IU | Vitamin C: 20mg | Calcium: 253mg | Iron: 3mg