Description
For the Flatbread:
2 flatbreads or naan
2 tbsp olive oil
½ cup goat cheese, crumbled
¼ cup blue cheese, crumbled
1 ripe pear, thinly sliced
¼ cup dried cranberries
¼ cup chopped walnuts (optional)
1 tbsp honey
1 tsp fresh thyme leaves
For the Cranberry Chutney:
½ cup fresh or frozen cranberries
2 tbsp sugar
1 tbsp apple cider vinegar
1 tsp orange zest
¼ tsp cinnamon
Directions:
Make the Cranberry Chutney: In a small saucepan, combine cranberries, sugar, apple cider vinegar, orange zest, and cinnamon. Simmer over medium heat for 5-7
minutes until cranberries break down and the mixture thickens. Remove from heat and let cool.
Prepare the Flatbread: Preheat oven to 400°F (200°C). Brush flatbreads with olive oil and place on a baking sheet.
Assemble the Toppings: Spread the cranberry chutney evenly over the flatbreads. Crumble goat cheese and blue cheese on top, followed by pear slices, dried
cranberries, and walnuts.
Bake: Place the flatbreads in the oven and bake for 10-12 minutes, or until the cheese melts and the edges are crispy.
Finish & Serve: Drizzle with honey and sprinkle fresh thyme over the top. Slice and serve warm.
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect flatbreads every time.
- Prepare the Chutney: Combine all chutney ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until cranberries have burst and the mixture has thickened to a jam-like consistency. Set aside to cool slightly.
- Preheat and Prep: While the chutney cools, preheat your oven to 400°F (200°C). Place your flatbreads on a baking sheet and brush them lightly with olive oil. This creates a crispier base.
- Assemble Methodically: Spread the slightly cooled cranberry chutney evenly over each flatbread, leaving a small border for the crust. Evenly distribute the crumbled goat and blue cheeses. Arrange the thin pear slices in a single layer, then sprinkle with dried cranberries and walnuts.
- Bake to Perfection: Bake on the middle rack for 10-12 minutes. Watch for the cheese to be fully melted and bubbly and the edges of the flatbread to turn golden brown and crisp.
- The Finishing Touch: Remove from the oven and immediately drizzle with honey and sprinkle with fresh thyme leaves. Let 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 pieces, or as a light main course paired with a simple arugula salad dressed with lemon vinaigrette. For a festive brunch, it pairs beautifully with a glass of crisp Riesling or a sparkling cider.
How-to Summary
In short: make a quick cranberry chutney, spread it on oiled flatbread, top with cheeses, pear, cranberries, and walnuts, then bake at 400°F for 10-12 minutes. Finish with honey and thyme.
Frequently Asked Questions
Can I make this ahead of time? You can prepare the cranberry chutney up to 3 days in advance and store it in the fridge. Assemble and bake the flatbreads just before serving for the best texture.
What can I use instead of blue cheese? If blue cheese is too strong, substitute with additional goat cheese, or use gorgonzola for a milder flavor. A creamy feta also works well.
My pears are not ripe. What should I? For firmer pears, try poaching the slices in a simple syrup (water and sugar) for 2-3 minutes to soften them slightly before assembling.
Can I use a different base? Absolutely. Pre-made pizza dough, stretched thin, or even large portobello mushroom caps make excellent gluten-free or low-carb alternatives.
How do I store leftovers? Leftovers are best enjoyed within 24 hours. Reheat in a toaster oven or air fryer for a few minutes to restore crispiness; the microwave will make the flatbread soggy.
Common Mistakes to Avoid
- Overloading the Flatbread: Using too many toppings will make the center soggy. Apply toppings in a thin, even layer.
- Using Warm Chutney: Spreading hot chutney will make the flatbread soggy before it even hits the oven. Let it cool first.
- Neglecting the Pre-Bake Oil Brush: Skipping the olive oil on the base results in a less crispy, dry crust.
- Overbaking: Set a timer. Baking beyond 12-13 minutes can burn the delicate pear and dried cranberries.
Conclusion
This pear, goat cheese, and cranberry flatbread is a masterpiece of sweet, savory, and tangy flavors, all coming together in under 30 minutes. It’s an impressive yet simple dish perfect for any occasion, from a quick weeknight dinner to a holiday gathering. By following this guide and avoiding common pitfalls, you’ll create a restaurant-quality flatbread that is sure to delight.