Prep Time: 45 Minutes
Servings: 4 - 6


  • 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


  1. Preheat grill to around 400 degrees.
  2. In a medium saucepan, melt the 4 ounces of Minerva Dairy Smoked Maple Wood Butter.
  3. Add blackberries and cook for 5 minutes on medium/low heat. Add cornstarch, sea salt, and black pepper and stir to combine.
  4. Add the honey and vinegar and stir. Simmer until starts to thicken.
  5. Remove from heat and stir in half of the basil.
  6. 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.
  7. Smear a thin layer of ricotta on each flatbread. Stir the remaining Blackberries into the cooked mixture and spoon onto the flatbread.
  8. Top with remaining chopped basil. Serve warm.

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