Description
A festive, sweet and savory flatbread topped with creamy cheese, crunchy pistachios, juicy pomegranate seeds, and a fragrant rosemary honey drizzle.
Ingredients
Scale
For the Crust:
- 1 large pre-made flatbread or naan
- 4 oz cream cheese or goat cheese, softened
- 1/4 cup pomegranate seeds
- 1/4 cup shelled pistachios, roughly chopped
- 2 tbsp honey
- 1 sprig fresh rosemary
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Brush the flatbread lightly with olive oil and bake for 5-7 minutes until slightly crisp.
- In a small saucepan, gently warm the honey with the rosemary sprig over low heat for 3-4 minutes to infuse. Remove rosemary and set aside.
- Spread the softened cream cheese evenly over the warm flatbread.
- Sprinkle chopped pistachios and pomegranate seeds over the cheese.
- Drizzle the rosemary honey over the top, and season with a pinch of salt and black pepper.
- Slice and serve immediately while warm.
Notes
You can customize the seasonings to taste.