Description
This Roasted Cranberry and Goat Cheese Flatbread combines the perfect blend of sweet and tangy flavors. Roasted cranberries add a juicy, tart punch that beautifully balances the creamy goat cheese, while fresh arugula adds a peppery freshness. It’s an elegant yet easy-to-make dish, ideal for holiday gatherings or a light lunch.
Ingredients
Scale
- 1 lb flatbread or naan
- 1 cup fresh cranberries
- 1 tablespoon olive oil
- 1 tablespoon honey (plus more for drizzling)
- 4 oz goat cheese, crumbled
- 1 cup arugula or spinach
- Salt and pepper, to taste
- 1 teaspoon fresh rosemary or thyme, chopped (optional)
- Balsamic glaze (for drizzling)
Instructions
- Roast the Cranberries: Preheat your oven to 400°F (200°C). In a bowl, toss the fresh cranberries with olive oil, honey, salt, and pepper. Spread them evenly on a baking sheet. Roast for 15-20 minutes, stirring halfway, until the cranberries burst and become soft.
- Prepare the Flatbread: While the cranberries are roasting, place the flatbread on a baking sheet. Once the cranberries are done, remove them from the oven and let them cool slightly. Top the flatbread with crumbled goat cheese, roasted cranberries, and fresh herbs (if using).
- Bake the Flatbread: Place the topped flatbread back in the oven and bake for 5-7 minutes, or until the cheese is slightly melted and the flatbread is warm.
- Assemble and Serve: Remove the flatbread from the oven and top with fresh arugula or spinach. Drizzle with balsamic glaze and additional honey, if desired. Slice into pieces and serve warm.
Notes
- Make-Ahead Tip: You can roast the cranberries up to a day in advance and store them in the fridge until ready to use.
- Add Some Crunch: Try adding chopped walnuts or pecans before baking for extra texture.
- Substitute the Greens: Swap arugula for spinach if you prefer a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the flatbread
- Calories: 220
- Sugar: 9g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg