Roasted Cranberry Flatbread

This cranberry flatbread pizza combines the unexpected tartness of seasonal cranberries with creamy goat cheese for a perfect holiday appetizer that balances sweet, savory, and tangy flavors in every bite.

I first made these flatbreads for a Thanksgiving cocktail hour three years ago, and they've become the most requested appetizer in my holiday rotation. The vibrant red cranberry spread against the white goat cheese creates a festive look that's as beautiful as it is delicious.

Ingredients

• Fresh cranberries: the star ingredient that provides tartness and festive color. Look for firm berries without soft spots.
• Maple syrup: adds natural sweetness to balance the cranberries. Choose dark or amber for richer flavor.
• Shallot: provides mild oniony depth without overwhelming. Select firm shallots with tight, papery skin.
• Dried thyme: adds earthy herbal notes that complement both the cranberries and cheese. Fresh can be substituted if available.
• Salt: enhances all flavors and balances sweetness. Kosher salt works beautifully here.
• Purchased flatbreads: the convenient base that makes this recipe quick. Choose a quality brand about 7 inches in diameter.
• Fresh goat cheese: creates creamy tanginess that pairs perfectly with the cranberries. Look for a soft, creamy variety.

Step-by-Step Instructions

Prepare the cranberry mixture:

Combine cranberries, maple syrup, shallot, thyme and salt in an 8x8 baking dish. The shallow dish allows for even cooking and caramelization. Stir well to ensure the maple syrup coats everything evenly.

Roast the cranberries:

Place the mixture in a preheated 375°F oven for about 15 minutes, stirring occasionally. Watch for the cranberries to burst and the edges to caramelize slightly. This cooking process transforms the raw cranberries into a jammy spread with concentrated flavor.

Create the spread:

Remove from oven and stir the mixture until cranberries break down into a thick spread. The consistency should be spreadable but not runny. If needed, let cool slightly to thicken further.

Assemble the flatbreads:

Lay flatbreads on your work surface and divide the still-warm cranberry mixture between them, spreading evenly to the edges. The warm mixture will slightly soften the flatbreads, making them easier to cut later.

Add cheese and bake:

Crumble goat cheese evenly over the cranberry layer. Place flatbreads directly on the oven rack and bake for 8-10 minutes until the edges crisp up and the cheese softens without completely melting.

Slice and serve:

Cut each flatbread into 8 equal wedges or strips while still warm. Serve immediately for the perfect contrast of crispy crust and warm toppings.

The maple syrup in this recipe is my secret weapon. I discovered its magic with cranberries years ago when making traditional cranberry sauce. Unlike white sugar, maple syrup adds depth and complexity that elevates the entire dish from simple flatbread to something truly memorable.

Make-Ahead Strategy

This appetizer is perfect for busy holiday entertaining because much of it can be prepared in advance. Make the cranberry mixture up to three days ahead and store in an airtight container in the refrigerator. When ready to serve, simply warm the mixture slightly before spreading on flatbreads and proceeding with the recipe. The flatbreads themselves can be assembled and baked up to two hours before serving and kept at room temperature. For maximum crispness, you can also reheat them in a 350°F oven for 2-3 minutes just before serving.

Ingredient Substitutions

While this recipe shines with the specific ingredients listed, substitutions can work wonderfully depending on what you have available. Frozen cranberries can replace fresh ones though they may release more liquid, requiring an extra minute or two of cooking. Honey makes a good substitute for maple syrup, though it changes the flavor profile slightly. For the cheese, soft feta can replace goat cheese for a more assertive tang, or mascarpone can be used for a milder, creamier finish. The flatbread base is quite versatile too naan, pita, or even sliced and toasted baguette can work as alternatives.

Serving Suggestions

These flatbreads transition beautifully from passed appetizer to part of a larger spread. For cocktail hour, cut into small pieces and serve warm. For a heartier presentation, pair with a simple arugula salad dressed with lemon and olive oil for a light meal. The cranberry flatbreads also complement other holiday appetizers beautifully, especially those with savory profiles like stuffed mushrooms or cheese boards. For beverages, they pair wonderfully with prosecco, a crisp white wine, or even a cranberry-infused holiday cocktail to echo the flavors.

Frequently Asked Questions

→ Can I use dried cranberries instead of fresh?

Fresh cranberries are recommended for the unique tart flavor and texture they provide. However, you can rehydrate dried cranberries in warm water if fresh are unavailable, though the flavor may differ.

→ What type of flatbread works best?

Look for pre-made flatbreads that are firm and won’t get soggy when topped, such as naan or other thin, sturdy flatbreads.

→ Can I substitute goat cheese with another cheese?

Yes, feta cheese works as a tangy alternative, or you could use cream cheese for a milder flavor.

→ How can I make this dish ahead of time?

You can prepare the roasted cranberry mixture in advance and store it in the fridge. Assemble and bake the flatbreads just before serving for the best texture.

→ What pairs well with this appetizer?

Serve this dish alongside a light salad or as part of a holiday spread with sparkling wine or seasonal cocktails.