Cranberry Balsamic Goat Flatbread (Printable Version)
# What You Need:
→ For the Flatbread
01 -
2 store-bought or homemade flatbread crusts (or naan)
02 -
1 tbsp olive oil
→ For the Toppings
03 -
100 g (3.5 oz) goat cheese, crumbled
04 -
½ small red onion, thinly sliced
05 -
60 g (½ cup) fresh or frozen cranberries
06 -
1 tsp brown sugar (optional, for fresh cranberries)
07 -
1 tbsp chopped walnuts or pecans (optional, toasted)
08 -
1 tbsp fresh rosemary, chopped
09 -
1 tbsp balsamic glaze
10 -
1 cup fresh arugula
11 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
02 -
Place flatbreads on the prepared baking sheet and brush lightly with olive oil.
03 -
Evenly top each flatbread with goat cheese, red onion, cranberries (toss with brown sugar if fresh), nuts (if using), and rosemary. Season with salt and pepper.
04 -
Bake for 10–12 minutes, or until edges are golden and cheese is slightly melted.
05 -
Remove from oven and drizzle with balsamic glaze. Top with fresh arugula just before serving. Slice and enjoy warm.
# Additional Notes:
01 -
For extra richness, add a drizzle of honey along with the balsamic.
02 -
Pairs beautifully with a sparkling white or rosé wine.
03 -
Swap arugula for baby spinach if preferred.