Description
This Roasted Cranberry and Goat Cheese Flatbread offers a delightful combination of tangy roasted cranberries, creamy goat cheese, and melty mozzarella atop a crispy flatbread base. Finished with a drizzle of balsamic glaze and fresh herbs, it’s a perfect appetizer or light meal bursting with vibrant flavors and textures.
Ingredients
Scale
Flatbread Base
- 2 flatbreads (store-bought or homemade)
- 1 tbsp olive oil
- Salt and pepper, to taste
Roasted Cranberry Topping
- 1 cup fresh cranberries
- 2 tbsp honey
- Pinch of salt
Cheeses and Other Toppings
- 4 oz goat cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup red onion, thinly sliced
- 2 tbsp balsamic glaze
- Fresh thyme or arugula, for garnish
Instructions
- Roast the Cranberries: Preheat your oven to 400°F (200°C). In a small bowl, toss the fresh cranberries with honey and a pinch of salt. Spread them on a baking sheet and roast for 10-12 minutes until softened and slightly bursting. Remove from the oven and set aside.
- Prepare the Flatbread: Increase the oven temperature to 425°F (220°C). Place the flatbreads on a baking sheet and brush each lightly with olive oil.
- Add Toppings: Evenly distribute the crumbled goat cheese and shredded mozzarella over the flatbreads. Scatter the roasted cranberries and thinly sliced red onions on top.
- Bake the Flatbreads: Bake in the oven for 8-10 minutes, or until the cheese is melted and the edges are crispy.
- Finish and Serve: Remove from the oven and drizzle with balsamic glaze. Garnish with fresh thyme or arugula, and season with salt and pepper to taste. Slice and serve immediately.
Notes
- Use store-bought flatbreads for convenience or homemade for a more rustic texture.
- Adjust the amount of honey according to your preferred sweetness.
- For a sharper flavor, substitute arugula with fresh thyme or vice versa.
- Ensure cranberries are fresh for roasting to achieve the best bursting texture.
- Balsamic glaze adds a sweet tang—feel free to substitute with a balsamic reduction if unavailable.
