Description
For the Flatbread:
2 flatbreads or naan
2 tbsp olive oil
½ cup goat cheese, crumbled
¼ cup blue cheese, crumbled
1 ripe pear, thinly sliced
¼ cup dried cranberries
¼ cup chopped walnuts (optional)
1 tbsp honey
1 tsp fresh thyme leaves
For the Cranberry Chutney:
½ cup fresh or frozen cranberries
2 tbsp sugar
1 tbsp apple cider vinegar
1 tsp orange zest
¼ tsp cinnamon
Directions:
Make the Cranberry Chutney: In a small saucepan, combine cranberries, sugar, apple cider vinegar, orange zest, and cinnamon. Simmer over medium heat for 5-7
minutes until cranberries break down and the mixture thickens. Remove from heat and let cool.
Prepare the Flatbread: Preheat oven to 400°F (200°C). Brush flatbreads with olive oil and place on a baking sheet.
Assemble the Toppings: Spread the cranberry chutney evenly over the flatbreads. Crumble goat cheese and blue cheese on top, followed by pear slices, dried
cranberries, and walnuts.
Bake: Place the flatbreads in the oven and bake for 10-12 minutes, or until the cheese melts and the edges are crispy.
Finish & Serve: Drizzle with honey and sprinkle fresh thyme over the top. Slice and serve warm.
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 320 per serving Servings: 4 servings
