Description
1 flatbread or naan
1/2 cup fresh cranberries
1 tablespoon honey
1/2 teaspoon balsamic vinegar
1/2 teaspoon olive oil
1/3 cup crumbled goat cheese
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon chopped fresh rosemary
1/4 cup arugula (for garnish)
1 tablespoon chopped walnuts (optional)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cranberries with honey, balsamic vinegar, and olive oil. Spread on the baking sheet and roast for 10-12 minutes, until softened and slightly
caramelized.
Place the flatbread on another baking sheet and lightly brush with olive oil.
Sprinkle crumbled goat cheese evenly over the flatbread, then add the roasted cranberries.
Season with salt, black pepper, and chopped rosemary.
Bake for 8-10 minutes until the edges of the flatbread are golden and crisp.
Remove from the oven and garnish with fresh arugula and walnuts, if using.
Slice and serve warm.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Kcal: 280 per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep & Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Cranberries: In a small bowl, gently toss 1/2 cup fresh cranberries with 1 tablespoon honey, 1/2 teaspoon balsamic vinegar, and 1/2 teaspoon olive oil. Spread them on the prepared baking sheet and roast for 10-12 minutes. They are ready when they start to pop and become glossy and slightly caramelized.
- Prepare the Flatbread: While the cranberries roast, place your flatbread or naan on a separate baking sheet. Lightly brush the surface with a thin layer of olive oil to help it crisp.
- Assemble: Evenly sprinkle 1/3 cup crumbled goat cheese over the flatbread. Once the cranberries are done, scatter them evenly over the cheese. Season the entire flatbread with 1/4 teaspoon each of salt and black pepper, and 1 tablespoon of chopped fresh rosemary.
- Bake: Place the assembled flatbread in the oven and bake for 8-10 minutes, or until the cheese is soft, the edges are golden brown, and the flatbread is crisp.
- Garnish & Serve: Carefully remove from the oven. Immediately top with 1/4 cup fresh arugula and 1 tablespoon of chopped walnuts (if using) for a fresh, crunchy contrast. Slice and serve warm.
Serving Suggestions
This flatbread is versatile. For a light meal, pair it with a simple mixed green salad dressed with a lemon vinaigrette. It makes an excellent appetizer for holiday gatherings or dinner parties—cut into small squares for easy sharing. To elevate a casual dinner, serve alongside a warm bowl of tomato soup or a hearty lentil stew.
How-to Summary
Quickly roast cranberries with honey and balsamic. Top an oil-brushed flatbread with goat cheese, the roasted cranberries, salt, pepper, and rosemary. Bake at 400°F for 8-10 minutes until crisp. Finish with fresh arugula and walnuts.
Frequently Asked Questions
- Can I use dried cranberries instead? It’s not recommended. Dried cranberries are much sweeter and chewier and won’t provide the same juicy, tart burst or caramelized texture that roasted fresh cranberries do.
- What can I substitute for goat cheese? For a similar tangy profile, try feta cheese. For a milder, creamier option, ricotta or burrata would work beautifully.
- How do I store leftovers? Store any leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or regular oven at 350°F for a few minutes to restore crispiness (the microwave will make it soggy).
- Can I make this ahead of time? You can roast the cranberries and assemble the flatbread (without baking) up to a few hours in advance. Keep it covered in the fridge and bake just before serving for the best texture.
- Is there a vegan alternative? Yes. Use a vegan flatbread, substitute the honey with maple syrup for roasting the cranberries, and use a plant-based goat cheese or crumbled tofu with nutritional yeast for a cheesy flavor.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: When roasting the cranberries, ensure they are in a single layer. Crowding will cause them to steam instead of caramelize.
- Skipping the Pre-Bake Brush: Lightly brushing the flatbread with oil before adding toppings is crucial for achieving a crisp, golden base.
- Overbaking the Final Flatbread: Watch closely after 8 minutes. The goal is melted cheese and a crisp crust, not a burnt one. Oven temperatures can vary.
- Adding Garnishes Before Baking: The arugula and walnuts are added after baking. If baked, the arugula will wilt into nothing and the walnuts may burn.
Conclusion
This Cranberry Goat Cheese Flatbread is a stunning blend of sweet, tart, savory, and herbal flavors, all anchored by a delightfully crisp base. It proves that a gourmet-tasting dish can be incredibly simple and quick to prepare. Perfect for a cozy night in or for impressing guests, this recipe is a versatile keeper for any occasion. Enjoy the delicious results of just 22 minutes of work.
