Preheat the oven to 200°C.
Crumble 1/3 of the Bettine Garlic & Herbs roll and mix with the crème fraîche.
Spread the naan bread with the crème fraîche mixture and bake for 10 minutes until golden brown and cooked.
Meanwhile, heat the blueberries with the honey in a frying pan until the berries burst and a compote forms.
Spread the raw ham over the warm flatbread and spoon some of the compote over it. Cut the rest of the goat's cheese into thin slices and divide over the four flatbreads. Sprinkle with the rosemary, rocket and smoked almonds.
Tip: For a veggie version, leave out the raw ham. Replace it with grilled courgette, for example.