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cranberry goat cheese flatbread

This cranberry goat cheese flatbread features a delightful combination of tangy goat cheese and sweet-tart cranberries on a crispy flatbread base, making it a perfect dish for busy weeknights or holiday gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings servings
Course: Appetizer
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 2 large pieces of store-bought or homemade flatbread/naa
  • 6 oz goat cheese, crumbled
  • 1 cup fresh or frozen cranberries
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons balsamic glaze
  • 1 cup arugula (optional)
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
  2. Brush both flatbreads with olive oil.
  3. In a small saucepan, combine cranberries and 2 tablespoons of honey. Cook over medium heat for about 5 minutes until cranberries soften and begin to pop.
  4. Spread the cranberry mixture evenly across both flatbreads, leaving a small border around the edges.
  5. Crumble goat cheese generously over the cranberries and sprinkle fresh rosemary over everything.
  6. Drizzle the remaining tablespoon of honey over the top.
  7. Bake for 12-15 minutes until the edges turn golden and the goat cheese softens.
  8. Remove from the oven and immediately drizzle with balsamic glaze. If using arugula, scatter it over the hot flatbread now.
  9. Season with salt and pepper to taste. Slice into pieces and serve immediately.

Notes

This flatbread can be customized with different cheeses or herbs. Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.