Description
1 store-bought or homemade flatbread
½ cup fresh cranberries
1 tbsp honey
1 tsp balsamic vinegar
½ cup shredded mozzarella cheese
¼ cup crumbled feta cheese
1 tbsp olive oil
1 tsp fresh rosemary, chopped
¼ tsp salt
¼ tsp black pepper
1 tbsp chopped pecans (optional)
Directions:
Roast the Cranberries: Preheat oven to 375°F (190°C). Toss cranberries with honey and balsamic vinegar. Spread on a baking sheet and roast for 10 minutes until
soft and slightly caramelized.
Prepare the Flatbread: Brush the flatbread with olive oil. Sprinkle shredded mozzarella evenly across the surface. Add roasted cranberries, feta cheese, and
fresh rosemary. Season with salt and black pepper.
Bake: Place the flatbread in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Finish & Serve: Remove from the oven and sprinkle with chopped pecans if using. Slice and serve warm.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect flatbread every time.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a small baking sheet with parchment paper.
- Roast the Cranberries: In a small bowl, gently toss ½ cup of fresh cranberries with 1 tbsp honey and 1 tsp balsamic vinegar until coated. Spread them in a single layer on the prepared baking sheet. Roast for 10 minutes. They will soften, pop slightly, and become jammy.
- Prepare the Base: While the cranberries roast, place your flatbread on a separate baking sheet. Brush the entire surface evenly with 1 tbsp of olive oil. This creates a barrier against sogginess.
- Layer the Cheeses: Sprinkle ½ cup of shredded mozzarella cheese evenly over the oiled flatbread, leaving a small border for the crust. The mozzarella provides the melty base.
- Add Toppings: Once the cranberries are out of the oven, scatter them over the mozzarella. Follow with ¼ cup of crumbled feta cheese and 1 tsp of chopped fresh rosemary. Season the entire flatbread with ¼ tsp salt and ¼ tsp black pepper.
- Bake to Perfection: Bake the assembled flatbread for 8-10 minutes. Watch for the cheese to be fully melted and bubbly, with the edges of the flatbread turning golden brown.
- Final Touch: Remove from the oven and immediately sprinkle with 1 tbsp of chopped pecans (if using) for a crunchy contrast. Let it cool for 1-2 minutes before slicing with a pizza cutter or sharp knife.
Serving Suggestions
This flatbread is versatile. Serve it as a stunning appetizer cut into small squares, or as a light main course paired with a simple arugula salad dressed with lemon vinaigrette. For a festive brunch, accompany it with a creamy soup like butternut squash. It’s best enjoyed warm and fresh from the oven.
How-to Summary
Roast cranberries with honey and balsamic vinegar. Layer an oiled flatbread with mozzarella, the roasted cranberries, feta, and rosemary. Bake at 375°F for 8-10 minutes until bubbly. Top with pecans, slice, and serve.
Frequently Asked Questions
- Can I use dried cranberries instead? It’s not recommended for the primary topping, as they won’t caramelize. If necessary, rehydrate them in warm water for 10 minutes, drain, and toss with the honey and vinegar before a shorter roast.
- What’s a good substitute for feta cheese? Goat cheese (chèvre) is an excellent alternative, offering a similar tangy creaminess. Blue cheese crumbles can also work for a stronger flavor profile.
- My flatbread got soggy. How do I prevent this? Ensure you brush a thin layer of olive oil over the entire surface before adding cheese. Also, avoid overloading with wet toppings and bake directly on the oven rack or a preheated pizza stone for a crisper crust.
- Can I make this ahead of time? You can roast the cranberries and prep your toppings ahead. Store them separately in the fridge. Assemble and bake just before serving for the best texture.
- Is there a way to make this less sweet? Absolutely. Reduce the honey to ½ tablespoon or omit it entirely from the cranberry roast. The balsamic vinegar and savory cheeses will balance the tart berries.
Common Mistakes to Avoid
- Overcrowding the Pan: When roasting cranberries, spread them in a single layer. Crowding will steam them instead of caramelizing.
- Skipping the Oil Brush: Not brushing the flatbread with oil first is a direct path to a soggy, chewy center.
- Using Pre-Shredded Mozzarella: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For the best melt, shred a block of fresh mozzarella yourself.
- Overbaking: Watch closely after 8 minutes. Overbaking can burn the delicate flatbread edges and make the cheese tough.
Conclusion
This Cranberry & Feta Flatbread is a masterpiece of sweet, savory, and tangy flavors, all coming together in under 30 minutes. By following the detailed steps and avoiding common pitfalls, you can consistently create an impressive and delicious dish perfect for any casual gathering or cozy night in. The contrast of the warm, melty cheese with the bright, roasted cranberries is truly unforgettable.
