Description
A delightful appetizer or light meal featuring crispy flatbread topped with creamy ricotta, tart dried cranberries, toasted pine nuts, and a drizzle of spicy honey for a sweet and savory kick.
Ingredients
Scale
For the Crust:
- 1 large flatbread or naan
- 1 cup whole milk ricotta cheese
- 1/4 cup dried cranberries
- 1/4 cup pine nuts
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh thyme leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Place the flatbread on a baking sheet and brush lightly with olive oil. Bake for 8-10 minutes until crispy and golden.
- While the flatbread bakes, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until lightly browned and fragrant. Set aside.
- In a small bowl, mix the honey and red pepper flakes to make the spicy honey. Let it sit to infuse while preparing the other components.
- Spread the ricotta evenly over the crispy flatbread. Top with dried cranberries and toasted pine nuts.
- Drizzle the spicy honey over the top. Season with a pinch of salt and black pepper, and garnish with fresh thyme if desired. Slice and serve immediately.
Notes
You can customize the seasonings to taste.