Save It Cranberry Walnut Flatbread is the kind of appetizer that makes any table look inviting and festive. Its mix of sweet-tart cranberries and the earthy crunch of walnuts hits every note for a snack or light meal that feels both rustic and special. Friends always ask for the recipe when I make it for gatherings, and even as leftovers, it never lasts long in my kitchen.
I love this recipe because it reminds me of holiday afternoons with family, everyone gathered around the kitchen waiting for the flatbread to come out of the oven. Something about the smell of warm bread mixed with cranberries always makes the house extra cozy.
Ingredients
- All purpose flour: This forms the backbone of the flatbread giving it structure and chew. Choose unbleached flour for best results
- Instant yeast: Makes the dough rise fast for a light and airy texture. Always check the expiration for best proofing
- Fine sea salt: Balances flavors and brings out the tang of the cranberries
- Sugar: Helps jumpstart the yeast and adds a mild sweetness
- Olive oil: Adds richness and a moist crumb. Use extra virgin for more flavor
- Warm water: Activates the yeast and binds the dough together. Aim for water just warmer than your wrist
- Fresh or dried cranberries: Bring a sweet and tart pop to every bite. Use fresh for juicy bursts or dried for a dense flavor. For dried cranberries check for minimal added sugars
- Walnuts: Add hearty crunch and a slightly earthy note. Toast them lightly for extra fragrance
- Honey: Brings a natural sweetness and glossy finish. Use local honey if you can
- Flaky sea salt: Gives bursts of salty crunch with every bite
- Crumbled goat cheese: The tang is optional but adds creaminess and a little luxury
- Chopped fresh rosemary: Freshness and savory aroma. Use if you want a herby note
Instructions
- Mix the Dough:
- Combine flour instant yeast sea salt and sugar in a large bowl. Stir in olive oil and warm water until it comes together as a soft dough. Add more water one tablespoon at a time if it feels dry
- Knead and Rest:
- Place dough on a lightly floured surface and knead for about five minutes until smooth and elastic. Transfer to an oiled bowl cover and let it rest for fifteen minutes so the gluten relaxes
- Preheat and Prep Oven:
- Set your oven to 425 degrees Fahrenheit or 220 Celsius. Line a baking sheet with parchment paper for easy clean up
- Shape the Dough:
- Roll the dough out into a rectangle or oval about ten by six inches. Transfer it to the prepared sheet
- Top the Flatbread:
- Brush one tablespoon olive oil over the dough. Scatter cranberries and walnuts evenly across the surface. Sprinkle with flaky sea salt for added texture
- Bake:
- Slide the sheet into the preheated oven and bake for fifteen to eighteen minutes. The flatbread should be golden at the edges and cooked through
- Finish Topping:
- Pull the flatbread from the oven and drizzle generously with honey while still warm. Sprinkle on goat cheese and rosemary if using
- Slice and Serve:
- Let it cool just enough to handle then slice and serve while still warm for the tastiest result
Save It My absolute favorite part is the toasted walnuts paired with honey the aroma fills the house and takes me straight back to baking with my mom on chilly fall afternoons. The first time I made this my niece declared it better than pizza which is still the best compliment I have gotten for a flatbread.
Storage Tips
Cranberry Walnut Flatbread keeps well in an airtight container at room temperature for up to two days. For longer storage refrigerate for four days or freeze slices individually wrapped in parchment and plastic for up to a month. To revive the crispness pop back in a hot oven for about five minutes.
Ingredient Substitutions
You can use pecans or hazelnuts if walnuts are not your favorite or swap out cranberries for dried cherries or chopped dried apricots. Maple syrup works beautifully in place of honey for a vegan option and you can use vegan cheese or skip cheese altogether for a dairy free version.
Serving Suggestions
Slice into thin strips or squares for easy sharing. Pair with sharp cheeses and a glass of chilled white wine or serve with a fresh green salad for a light lunch. It also makes a lovely side for a warm bowl of soup in winter.
Cultural and Seasonal Connections
Flatbreads are beloved across so many cultures from Middle Eastern manakish to Indian naan and this recipe takes a North American twist with cranberries and walnuts. I especially love making this in November when cranberries are fresh on the market and the colder weather makes oven baking extra inviting.
Save It Quick note it crisps up deliciously when cooled but is absolutely best eaten warm right out of the oven. If you are looking for a showstopper for a brunch or potluck this recipe never fails to impress.
Common Questions About Recipes
- → Can dried cranberries be used instead of fresh?
Yes, either fresh or dried cranberries work well. If using dried, check for added sweeteners or sulfites.
- → What other nuts can be substituted for walnuts?
Pecans or hazelnuts are excellent alternatives for walnuts and provide a similar texture and flavor.
- → How can this dish be made vegan?
Omit goat cheese and replace honey with maple syrup to create a vegan-friendly version.
- → Which type of flour is best for the dough?
All-purpose flour produces a soft, chewy texture, making it ideal for flatbread bases.
- → Is any special equipment needed?
A large mixing bowl, rolling pin, baking sheet, and parchment paper are recommended for easy preparation.
- → What wine pairs well with this flatbread?
A crisp Sauvignon Blanc or a light-bodied Pinot Noir complements the flavors beautifully.
- → How do I store leftovers?
Cool completely and store in an airtight container at room temperature for up to two days.