Cranberry Balsamic Flatbread with Goat Cheese & Arugula
A delicious and uncomplicated flatbread featuring fresh cranberries, creamy goat cheese, and peppery arugula, perfect for lunch, dinner, or as an appetizer.
Ingredients
For the Flatbread
- 2 pieces flatbreads or naan rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese
- 1/2 cup fresh cranberries or 1/4 cup dried cranberries Fresh cranberries are preferable.
- 2 tbsp balsamic glaze Can use pre-made or homemade.
- 1 tbsp olive oil For brushing on flatbread.
- 1 cup fresh arugula
- Salt & black pepper, to taste
- 1 tsp honey (optional) For drizzling before serving.
Instructions
Preparation and Baking
- Preheat your oven to 400°F (200°C).
- Place the flatbreads on a baking sheet and brush lightly with olive oil.
- Sprinkle mozzarella evenly over each flatbread, followed by goat cheese crumbles.
- Add cranberries on top and bake for 8–10 minutes, until the cheese is melted and bubbly and the edges are golden.
- Remove from the oven and drizzle with balsamic glaze.
- Top with a handful of fresh arugula and a touch of salt and pepper.
- For a hint of sweetness, drizzle with honey before serving.
- Slice and enjoy warm.
Notes
Serve alongside a crisp green salad and a glass of chilled white wine. Leftovers can be stored in an airtight container for up to three days in the refrigerator.