Roasted Cranberry Cinnamon Goat Cheese Flatbread
A delightful blend of sweet and savory flavors, this flatbread features roasted cranberries and creamy goat cheese, making it the perfect appetizer or light meal.
Ingredients
Flatbread Base
- 2 pieces flatbreads or naan rounds
- 1 cup fresh cranberries
- 2 tbsp brown sugar
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 tbsp olive oil
- 4 oz goat cheese, softened
- 2 tbsp cream cheese, softened
- 2 tbsp chopped walnuts or pecans
- 1 tbsp honey, for drizzling
- to taste Fresh rosemary or thyme leaves, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- Toss the cranberries with brown sugar, maple syrup, and cinnamon.
- Spread the cranberries evenly on the baking sheet and roast for 10–12 minutes, until they begin to burst and caramelize.
- In a bowl, mix the goat cheese and cream cheese until smooth and creamy.
Assembly and Baking
- Place the flatbreads on another baking sheet and brush lightly with olive oil.
- Spread the cheese mixture evenly over each flatbread.
- Top with the roasted cranberries and sprinkle with chopped nuts.
- Bake for 8–10 minutes, until the edges are golden and crisp.
- Drizzle with honey and garnish with rosemary or thyme before slicing and serving warm.
Notes
This dish pairs well with a fresh arugula salad and tangy balsamic glaze. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days.