Description
This Roasted Cranberry and Goat Cheese Flatbread is a delightful blend of tart roasted cranberries and creamy goat cheese on a crispy flatbread base. Enhanced with fresh thyme and nuts, it offers a festive, flavorful appetizer or light meal perfect for holiday gatherings or any time you crave a sophisticated savory treat.
Ingredients
Scale
Flatbread and Toppings
- 1 flatbread or naan (store-bought or homemade)
- 2 oz goat cheese, crumbled
- 2 tablespoons cream cheese (softened)
- 1 teaspoon fresh thyme leaves (or ¼ tsp dried)
- ¼ cup chopped walnuts or pecans (optional)
- Salt and black pepper to taste
- Balsamic glaze for drizzling (optional)
Roasted Cranberries
- 1 cup fresh cranberries
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- Pinch of salt
Instructions
- Preheat and Prepare Cranberries: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss the fresh cranberries with olive oil, honey or maple syrup, and a pinch of salt to coat them evenly.
- Roast Cranberries: Spread the coated cranberries evenly on the prepared baking sheet. Roast in the oven for 15 to 18 minutes until the cranberries begin to burst and caramelize. Remove from the oven and set aside to cool slightly.
- Mix Cheese Spread: In a small bowl, blend the softened cream cheese and crumbled goat cheese together until smooth and spreadable, ensuring an even consistency for easy spreading.
- Assemble Flatbread: Place the flatbread on a clean baking sheet. Spread the cheese mixture evenly over the flatbread’s surface. Evenly distribute the roasted cranberries over the cheese. Sprinkle with fresh thyme leaves and chopped nuts if using.
- Bake Flatbread: Return the assembled flatbread to the oven and bake for 8 to 10 minutes, or until the edges turn crispy and the cheese develops a slight golden color.
- Finish and Serve: Remove from oven. Season with salt and pepper to taste. Drizzle balsamic glaze over the top if desired. Slice into portions and serve warm.
Notes
- This flatbread makes a great holiday appetizer or a light lunch option.
- Add fresh arugula on top after baking for a peppery, fresh bite.
- If fresh cranberries are unavailable, use dried cranberries by skipping roasting and sprinkling them directly on top.
