Smoky Blackberry Basil Flatbread
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Smoky Blackberry Basil Flatbread:
- 4 ounces Minerva Dairy Smoked Maple Wood Butter (can substitute Minerva Dairy Sea Salt Butter)
- 2 1/2 cups fresh blackberries
- 1 teaspoon cornstarch
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1/2 cup fresh basil, chopped
- 2 tablespoons Minerva Dairy Smoked Maple Wood Butter, melted for brushing
- 4 artisan flatbread or naan
- 1/4 cup ricotta cheese
- Preheat grill to around 400 degrees.
- In a medium saucepan, melt the 4 ounces of Minerva Dairy Smoked Maple Wood Butter.
- Add blackberries and cook for 5 minutes on medium/low heat. Add cornstarch, sea salt, and black pepper and stir to combine.
- Add the honey and vinegar and stir. Simmer until starts to thicken.
- Remove from heat and stir in half of the basil.
- Brush one side of each flatbread with the melted smoked butter and place on the grill buttered-side down. Working quickly, brush the tops of the flatbreads with the remaining melted smoked butter. Once the bottoms are starting to stiffen-up, flip over. Turn grill off.
- Smear a thin layer of ricotta on each flatbread. Stir the remaining Blackberries into the cooked mixture and spoon onto the flatbread.
- Top with remaining chopped basil. Serve warm.