Description
A sweet and savory flatbread featuring melted Gruyère, juicy pomegranate seeds, crunchy cinnamon-spiced almonds, and a final drizzle of honey.
Ingredients
Scale
For the Crust:
- 1 large flatbread or naan
- 1 cup shredded Gruyère cheese
- 1/2 cup pomegranate seeds
- 1/4 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 2 tablespoons honey
- Salt to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place flatbread on a baking sheet.
- In a small bowl, toss sliced almonds with cinnamon and a pinch of salt.
- Brush flatbread lightly with olive oil, then sprinkle evenly with Gruyère cheese.
- Top with cinnamon-spiced almonds and bake for 10-12 minutes, until cheese is melted and edges are crispy.
- Remove from oven, scatter pomegranate seeds over the top, and drizzle with honey.
- Slice and serve warm.
Notes
You can customize the seasonings to taste.