Cranberry & Goat Cheese Flatbread with Maple-Honey Vinaigrette
A delightful flatbread topped with tangy cranberries, creamy goat cheese, and a sweet maple-honey vinaigrette, perfect for busy weeknights or gatherings.
Ingredients
For the flatbread
- 1 piece flatbread or naan (about 120 g) Use fresh flatbreads or naans for the best flavor and texture.
- 0.5 cup crumbled goat cheese
- 0.25 cup dried cranberries Can substitute with fresh cranberries, sweetened to taste.
- 1 tbsp olive oil
- 1 tbsp maple syrup Adjust based on desired sweetness.
- 1 tsp honey
- 1 tsp apple cider vinegar
- 1 tbsp chopped walnuts, toasted Toast for extra crunch and flavor.
- Fresh thyme leaves for garnish Can experiment with different herbs.
- Salt & pepper, to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Brush the flatbread with olive oil and bake for 5–7 minutes until lightly crisp.
- In a small bowl, whisk together the maple syrup, honey, and apple cider vinegar to create the vinaigrette.
- Once the flatbread is warm, top with crumbled goat cheese and dried cranberries.
- Drizzle the vinaigrette lightly over the top.
- Sprinkle with toasted walnuts and fresh thyme, then season with salt and pepper.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or standard oven until warmed through. Unbaked flatbread can be frozen for up to a month.