Moogarita Berry Flatbreads with Avocado-Lime Labneh

Moogarita Berry Flatbreads with Avocado-Lime Labneh

A bright, shareable flatbread that pairs the sweet-tart, tequila-lime kick of Triple Berry Moogarita Jam with creamy avocado-lime labneh, crisp radish, and toasted pepitas. Lightly charred naan or flatbreads are slathered with the jam for a lively fruity base, then layered with herb-studded labneh and fresh, crunchy toppings for contrast. Perfect for brunch, light dinner, or as a party platter.

Ingredients (makes 4 small flatbreads)

• 4 small naan or store-bought flatbreads (about 6 to 8 inches each)
• 3/4 cup Triple Berry Moogarita Jam (product link)
• 1 cup labneh or thick Greek yogurt (strained if using Greek)
• 1 ripe avocado, mashed until slightly chunky
• 1 tablespoon fresh lime juice, plus extra wedges to serve
• 1 teaspoon lime zest
• 1 tablespoon finely chopped fresh cilantro
• 1 small shallot, very thinly sliced
• 6 radishes, thinly sliced
• 1/3 cup toasted pepitas (pumpkin seeds)
• 2 tablespoons extra-virgin olive oil
• Flaky sea salt and freshly ground black pepper, to taste
• Optional: 1 small handful arugula or microgreens for garnish

Instructions

1. Prep the labneh-avocado spread: In a medium bowl, combine the labneh, mashed avocado, 1 tablespoon lime juice, lime zest, chopped cilantro, and a pinch of salt and pepper. Stir until coarsely blended but still creamy and speckled with avocado. Taste and adjust lime, salt, or cilantro as desired.
2. Warm the flatbreads: Heat a large skillet over medium-high heat. Brush each flatbread lightly with olive oil on both sides. One at a time, warm each flatbread 1 to 2 minutes per side until golden and slightly charred in spots. Alternatively, warm on a grill or in a 450°F oven for 3 to 5 minutes. Keep warm wrapped in a clean towel.
3. Spread the jam: Using about 3 tablespoons Triple Berry Moogarita Jam per flatbread, spread an even layer over each warmed flatbread. The jam acts as a bright, tangy base that will caramelize slightly when paired with warm bread.
4. Top with labneh-avocado: Dollop or spread about 1/4 cup of the labneh-avocado mixture over each jambed flatbread. You can leave some jam visible around the edges for a pretty color contrast.
5. Add crunchy and fresh elements: Arrange thinly sliced radishes and shallot over the labneh. Scatter toasted pepitas for nutty crunch. If using, add a small handful of arugula or microgreens.
6. Finish and season: Drizzle each flatbread with a little extra-virgin olive oil and a squeeze of lime. Sprinkle flaky sea salt and freshly ground black pepper to taste.
7. Serve: Cut each flatbread into 3 or 4 wedges and serve immediately while warm. Provide extra Triple Berry Moogarita Jam at the table for those who want a sweeter hit.

Notes

• Make it dairy-free: Substitute coconut-based labneh-style spread or use a thick mashed silken tofu blended with lemon for a dairy-free alternative.
• Make ahead: Prep the labneh-avocado and toast pepitas up to one day ahead. Assemble and warm flatbreads just before serving so the textures stay crisp.
• Balance of flavors: The jam brings sweet, tart, and subtle heat from hatch, chipotle, and jalapeño; creamy labneh-avocado tames the heat while lime brightens everything. Radish and pepitas keep each bite refreshing and textural.