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I live right smack in the middle of blueberry country. No Joke…there are blueberry farms and u-picks everywhere, including a summer festival celebrating this little blue foodie powerhouse. With all of the health news pushing high antioxidant and super-food products, we all know that wild blueberries are one of the best (never mind the fact that I just covered mine in olive oil and cheese.) If you’re looking to help prevent diseases such as cancer, heart disease, diabetes and Alzheimer’s, along with aging gracefully, you will surely want to start including wild blueberries in your daily diet. You may know how delicious they are, but did you know:
- All blueberries are not alike! Wild Blueberries are the little ones that grow naturally in the fields and barrens of Maine, eastern Canada and Quebec.
- One of North America’s native berries, Wild Blueberries are low bush varieties that are never planted and are harvested commercially only in this special place.
- Wild Blueberries have not been modified or meddled with by man to make them larger or easier to ship – they are the same berry that existed over 10,000 years ago. Mother Nature’s original blueberry.
- Wild Blueberries have advantages over the larger regular blueberries found in the produce section, including:
- More intense flavor & color
- More berries per pound
- Less water, so they freeze better and perform better in baking
- Higher concentration of beneficial phytochemicals, making them a more powerful ally against disease
- Wild = more protective phytochemicals in every serving
- Wild Blueberries are leaders in antioxidant capacity; They are rich in anthocyanin, which has powerful antioxidant and anti-inflammatory properties which may help prevent chronic diseases
- Anthocyanin is a flavonoid found in the deep blue pigments of Wild Blueberries, giving them their color and their antioxidant power. It’s called the “The Power of Wild Blue”
I typically enjoy wild blueberries in my cereal, yogurt or smoothies, but today I decided to get my daily dose through a savory appetizer: Herbed Wild Blueberries and Goat Cheese Flatbread. I’m going to toot my own horn here…VERY LOUD. If you are looking for a more unique appetizer to serve your family and friends, this is the one. Wow’ed and intrigued, your guests might just want extra-large sized flatbreads. Make this right on the grill so you can enjoy being with your friends AND being the star chef all at the same time. So, go antioxidant yourself tonight!
For some extra Wild Blueberries social media fun…
How would you like to win a free NutriBullet Blender? All you have to do is follow @WildBlueberries on Instagram and hashtag a fun summer photo with #wildtasteofsummer. They will choose the winner on Monday night.
P.S. You can enter as many photos as you want!!
Also, join me on Twitter (@ItsToni) this Monday (8/11/14) at 7pm CST with #Foodiechats as we talk with Wild Blueberries (@WildBBerries) Bring your blueberry food ideas for the theme is “Wild Taste of Summer”.
- 2 c. Unbleached Flour
- ½ t. Sea Salt
- ¾ c. Water, luke warm
- ½ TB Extra Virgin Olive Oil
- 1 t. Dry Yeast
- 1 Shallot, medium sized, sliced paper thin
- 4 oz. Fresh Goat Cheese
- 1 c. Wild Blueberries
- 8 oz. Mozzarella Cheese, shredded
- Toppings: Extra Virgin Olive Oil, Fresh Ground Pepper, Fresh Chives & Rosemary (chopped fine)
- Dough: Add EVOO to lukewarm water and sprinkle in yeast. In another bowl, combine the flour and salt. Make a "well" in the center of the flour and mix in the water. Mix well and place dough in an oiled, covered bowl. Let rise while you prepare your other ingredients.
- Flatbread: Slice shallots with mandolin, if possible. Shred mozzarella cheese and chop herbs. Preheat grill on medium heat.
- Punch down dough and knead 10 or so times (until dough looks uniform and smooth.) On a floured surface, roll into a long, thin shape. Place dough directly on the heated grill grate. Crisp the bottom and flip the dough (press the dough if it starts to puff up; you want to keep it flat.)
- Turn the heat to medium low. Brush the flatbread with extra virgin olive oil. Add shallot, goat cheese, Wild Blueberries and mozzarella cheese. Top with black pepper, chives and rosemary.
- Close the lid and let grill until the bottom is crispy and the cheese is melted and lightly browning.
- Let rest and cut into pieces. Drizzle with more extra virgin olive oil if desired.