ROASTED CRANBERRY AND GOAT CHEESE FLATBREAD - This dish uses seasonal ingredients, is easy to make, and is festive. It is perfect to serve your holiday guests for lunch or dinner. This recipe serves 8.
1 1/2 cups fresh cranberries
3 TBSP pure organic maple syrup
1 TBSP chopped leeks
2 flatbreads ( 14 oz each)
4 oz fresh goat cheese, crumbled
1/2 cup chopped pecans, divided
1/2 tsp chopped dried thyme
Salt to taste
Toppings: fresh arugula, pomegranate arils, and honey
1. Preheat oven to 375°. Mix cranberries, maple syrup, leeks, thyme, and salt in a 8" square baking dish. Roast, stirring every so often, until the mixture begins to caramelize (about 15 minutes). Remove from the oven and stir until the cranberries are broken down and the mixture is thick. Let cool for 5 minutes.
2. Divide the cranberry mixture and spread evenly over the flatbreads. Top each with goat cheese and pecans. Bake directly on the oven rack for 5-10 minutes or until the cheese is warmed and the flatbread is crispy. Remove from the oven.
3. Garnish with freshly chopped arugula, pomegranate arils , and a drizzle of honey.
4. Cut into wedges and serve. Refrigerate any leftovers (if it isn't all gobbled up).
Cranberry goat cheese can be substituted for plain goat cheese.