Description
For the Flatbread
2 store-bought naan or flatbreads
1/2 cup ricotta cheese
1/4 cup crumbled feta cheese
1/2 cup dried cranberries
1/4 cup balsamic glaze
1/2 teaspoon honey
1/2 teaspoon fresh thyme leaves
1/2 teaspoon black pepper
1 tablespoon olive oil
For Topping
1 cup fresh arugula
1/4 cup toasted walnuts, chopped
1 tablespoon balsamic glaze (for drizzling)
Directions
Preheat oven to 375°F (190°C). Place flatbreads on a baking sheet and brush with olive oil.
In a small bowl, mix ricotta cheese with honey, black pepper, and fresh thyme. Spread evenly over each flatbread.
Sprinkle crumbled feta cheese and dried cranberries over the ricotta layer.
Drizzle balsamic glaze over the toppings.
Bake for 8–10 minutes or until the edges are golden and the cheese is warmed.
Remove from oven and top with fresh arugula and toasted walnuts.
Drizzle with additional balsamic glaze before serving.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 380 per serving, Servings: 2
