Description
For the Flatbread:
1 pre-made flatbread or naan
1/2 cup fresh cranberries
1 tbsp maple syrup
4 oz goat cheese, crumbled
1/4 cup shredded mozzarella cheese
1 tbsp chopped walnuts or pecans (optional)
For the Thyme-Infused Olive Oil:
2 tbsp olive oil
1 tsp fresh thyme leaves
1/4 tsp salt
1/4 tsp black pepper
Garnish:
1 tbsp honey, for drizzling
1 tsp fresh thyme leaves
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, toss cranberries with maple syrup. Spread them on the baking sheet and roast for 10 minutes, until they start to burst.
While cranberries roast, heat olive oil in a small pan over low heat. Add thyme leaves, salt, and black pepper, letting the flavors infuse for 2 minutes.
Remove from heat.
Brush the flatbread with the thyme-infused olive oil. Sprinkle mozzarella cheese evenly over the base.
Scatter crumbled goat cheese, roasted cranberries, and walnuts or pecans (if using) over the top.
Bake for 8-10 minutes, until the cheese is melted and the edges are golden.
Drizzle with honey and sprinkle fresh thyme leaves on top before serving. Enjoy warm!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect flatbread every time. First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, gently toss the fresh cranberries with maple syrup until coated. Spread them on the prepared sheet and roast for 10 minutes; they are ready when they begin to burst and release their juices. While they roast, create the infused oil: in a small pan over low heat, warm the olive oil with thyme, salt, and pepper for 2 minutes, then set aside to cool slightly.
Place your flatbread on a clean surface. Using a pastry brush, generously coat the entire surface with the thyme-infused oil. This forms the flavorful base. Next, evenly sprinkle the shredded mozzarella cheese, which acts as the “glue” for the toppings. Scatter the crumbled goat cheese, followed by the roasted cranberries and optional nuts. Bake directly on the oven rack or on a sheet for 8-10 minutes, until the cheese is bubbly and the crust is crisp. Finish by drizzling with honey and a final sprinkle of fresh thyme.
Serving Suggestions
This flatbread is versatile. For a light meal, pair it with a simple arugula salad dressed with lemon vinaigrette. It makes an excellent appetizer for holiday gatherings; cut it into small squares for easy sharing. For a heartier dinner, serve alongside a bowl of creamy tomato soup or a roasted vegetable medley. A crisp white wine, like Sauvignon Blanc, or a sparkling cider complements the tangy and sweet flavors beautifully.
How-to Summary
Quickly roast cranberries with maple syrup. Infuse olive oil with thyme. Brush oil on flatbread, add cheeses, toppings, and bake until golden. Finish with honey and fresh thyme.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? Yes, but skip the roasting step. Soak dried cranberries in warm water or orange juice for 10 minutes to plump them up, then pat dry before using.
What can I substitute for goat cheese? Creamy feta or blue cheese crumbles are excellent tangy substitutes. For a milder flavor, try ricotta or burrata.
How do I store and reheat leftovers? Store cooled flatbread in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven or toaster oven for 5 minutes to restore crispness.
Can I make this recipe gluten-free? Absolutely. Use a certified gluten-free flatbread or naan. All other ingredients are naturally gluten-free.
Why is my flatbread soggy? Sogginess is usually from overloading toppings or under-baking. Ensure your oven is fully preheated and bake until the edges are visibly crisp and golden.
Common Mistakes to Avoid
- Overheating the infused oil, which can burn the thyme and make it bitter. Keep the heat low.
- Using cold goat cheese straight from the fridge, making it difficult to crumble. Let it sit at room temperature for 15 minutes first.
- Neglecting to preheat the oven, leading to uneven cooking and a soggy crust.
- Adding the honey before baking, which can cause it to burn. Always add it as a fresh garnish after baking.
- Crowding the baking sheet if making multiple flatbreads, which traps steam. Bake in batches for the crispiest result.
Conclusion
This Cranberry & Goat Cheese Flatbread is a masterclass in balancing sweet, tangy, and savory flavors with minimal effort. The thyme-infused oil elevates it from a simple snack to a gourmet experience. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning and delicious dish perfect for any occasion, from a quick weeknight dinner to an impressive party appetizer.
