Description
A crisp flatbread topped with honey-roasted cranberries and creamy goat cheese, finished with fresh thyme and a drizzle of honey for a sweet-tangy, textural bite that works as an elegant appetizer or light meal.
Ingredients
Scale
- 2 large flatbreads or naan
- 1 1/2 cups fresh cranberries
- 6 ounces goat cheese, room temperature
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Your Equipment: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and position an oven rack in the center.
- Combine Ingredients: In a mixing bowl, toss 1 1/2 cups fresh cranberries with 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Prepare Your Cooking Vessel: Spread the cranberry mixture in a single layer on the prepared baking sheet so they roast evenly and the juices concentrate without steaming.
- Assemble the Dish: Roast the cranberries for 12 to 15 minutes at 400°F (200°C) until the berries have just burst and are glossy. While cranberries roast, spread 6 ounces room-temperature goat cheese evenly over the 2 flatbreads.
- Cook to Perfection: Remove cranberries from the oven and spoon them evenly over the goat cheese–topped flatbreads. Return assembled flatbreads to the oven and bake for 8 to 10 minutes until the flatbread edges are golden and the cheese is warmed through.
- Finishing Touches: Remove flatbreads from the oven, drizzle with a little extra honey or a light balsamic glaze if desired, and scatter additional fresh thyme leaves on top.
- Serve and Enjoy: Slice into rustic wedges and serve warm. Enjoy immediately while the cheese is creamy and the roasted cranberries are juicy and glossy.
Notes
- Make Ahead: Roast cranberries up to 24 hours ahead and store refrigerated in an airtight container. Reheat briefly before assembling.
- Texture Boost: Sprinkle chopped toasted pecans or walnuts over the finished flatbread for added crunch.
- Glaze Option: A light balsamic reduction pairs beautifully with the honey and cranberries for an extra layer of flavor.
Nutrition
- Serving Size: 1/4 of recipe (approximately one flatbread quarter)
- Calories: 280
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: flatbread, roasted cranberries, goat cheese, holiday appetizer, fall recipe, easy flatbread