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Preheat the oven to 400°F. I recommend lining a large baking sheet with parchment paper as the blueberry jam and burst blueberries might spill over during baking.
Place flatbreads on the baking sheet
Use a spoon to spread the blueberry preserves on the flatbread, leaving ½ inch of crust.
Sprinkle the feta cheese and ricotta over both of the flatbreads, then top with the whole blueberries. Tip: For best melty pockets, dollop the ricotta in little spoonfuls and sprinkle the feta evenly. It gives every bite a mix of flavors.
Toast the flatbread in the oven at 400°F for 10-12 minutes until the bread is lightly toasted and the cheese has melted.
Let the flatbread cool a bit before adding mint and hot honey—this keeps the herbs fresh and honey from sliding off.
Slice and serve.