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Roasted Cranberry and Goat Cheese Flatbread


1 1/2c fresh cranaberries

3 Tbsp. The Mighty Olive Maple Balsamic

1 Tbsp. chopped leeks

1/2 tsp. chopped dry thyme

fossil (himalayan) or sea salt to taste

2 flatbreads

4 oz. goat cheese crumbled

1/2c chopped pecans, divided

For topping: freshly chopped arugala, pomegranate arils and honey

The Mighty Olive Extra Virgin Olive Oil



Preheat the oven to 375 degrees F.  Mix cranberries, maple balsamic, leeks, thyme, and salt in an 8 inch square baking dish.  Roast, stirring every so often, until the mixture begins to caramelize, about 15 minutes.  Remove from oven and stir until the cranberries are broken down and the mixture is thick, cool for 5 minutes.

Lightly oil the flatbreads with EVOO. Divide the cranberry mixtre and spread evenly over the flatbreads.  Top each with goat cheese and pecans.  Bake directly on the oven reack for 10-15 minutes until  the cheese is warmed and flatbread is crispy.  Garnished with freshly chopped arugula, pomegranate arils and drizzle of honey.  Cut into small wedges and serve.