Crispy Flatbread with Ricotta, Cranberries & Toasted Pine Nuts with Spicy Honey
An exquisite dish that balances sweetness and savoriness, perfect for gatherings or as a simple snack.
Ingredients
Flatbread Base
- 1 piece flatbread or naan (about 120 g)
- 1 tbsp olive oil
Toppings
- 1/2 cup ricotta cheese Use homemade or fresh store-bought for the creamiest texture.
- 1/4 cup dried cranberries
- 2 tbsp toasted pine nuts Toast in a dry skillet for enhanced flavor.
- 1 tbsp honey
- 1/4 tsp chili flakes Add for a spicy kick.
- Salt & pepper, to taste
- Fresh thyme leaves, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Brush the flatbread with olive oil and bake for 5–7 minutes until crisp and lightly golden.
- Meanwhile, in a small pan, warm the honey with chili flakes over low heat for 1–2 minutes to infuse the spice.
Assembly
- Once the flatbread is ready, spread the ricotta evenly over it.
- Top with cranberries and toasted pine nuts.
- Drizzle the spicy honey on top and finish with a sprinkle of thyme, salt, and pepper.
Serving
- Slice and serve immediately as a sweet-savory appetizer or an elegant snack.
Notes
This dish pairs well with a fresh green salad or a cheese board. Store leftovers in an airtight container for up to 2 days, or freeze unbaked flatbreads for up to one month.