Holiday Goat Cheese Flatbread with Honey Balsamic Cranberries and Pomegranate
Something about the holidays makes me want to be all fancy. If you know me in real life and not just because you hang out with me on the internet, then you know I am probably the least fancy of all the people.
I mean I wear pajamas literally round the clock. And dressing up for me 90 percent of the time is leggings or athleisure.
The other 9.99 percent of dressing up for me happens during the holiday season. My husband’s work Christmas party and Christmas eve are little black dress occasions. Normally with a little extra sparkle. Because I LOVE sparkle. And the holidays are all about sparkle.
And this holiday goat cheese flatbread with honey balsamic cranberries and pomegranate is sparkly and dressed up. Something about the blend of ingredients and the pretty little pomegranate jewels just screams December to me. And the rosemary sprigs remind me of little Christmas trees. Plus the smell piney and just absolutely delicious. Mmmm.
The great thing about this appetizer besides well everything is that it looks fabulous and fancy but in real life it’s low maintenance. Just like me at the holidays. I only LOOK all fancy but so low maintenance.
I mean this holiday goat cheese flatbread is so easy. You just brush the crust with olive oil and season with salt, pepper, and rosemary.
Then you crisp it up in the oven. While it’s crisping, you put together the honey balsamic cranberries, which are just honey, balsamic vinegar, and cranberries. It’s basically my honey balsamic reduction from my shrimp caprese salad with cranberries. And it’s one of my favorite things ever. Savory, sweet, and tart all at the same time.
After the flatbread crust is crispy, I sprinkled Joan of Arc® Goat Cheese on top and put it back in the oven to melt. Have you ever tried Joan of Arc® Goat Cheese? It’s mild and nutty so it’s perfect for a goat cheese beginner. Yet it still has the subtle tangy undertones that let you know it’s goat cheese. You can find out more here.
After the goat cheese is melted, I just topped the crust with the cranberries. Then on went more cheese. I finished it with a crumble of walnuts for crunch, some pretty pomegranate jewels for a little more sweet and tart flavor, drizzled on honey and sprinkled on more rosemary.
The result? Holiday ready goodness in under 20 minutes. Now if only I could be dressed and ready for every holiday party and look that pretty in under 20 minutes.
Looking for other holiday recipes? Try these:
- Pomegranate Rose Spritzers
- Mascarpone Mashed Potatoes with Rosemary Butter
- Orange Balsamic Fall Vegetable Skillet
- Maple Brown Butter Cornbread Skillet
- Cranberry Apple Crumble
Serves 8 slices
Goat Cheese Flatbread with Honey Balsamic Cranberries and Pomegranate makes the perfect appetizer for easy holiday entertaining.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 large flatbread crust
- 3 tbs of olive oil
- 1/2 tbs of fresh rosemary chopped
- salt and pepper
- 1/2 cup of Joan of Arc® Goat Cheese shreds
- 8 ounces of fresh of cranberries
- 1/3 cup of balsamic vinegar
- 1/2 cup of honey, divided
- 1/4 cup of Joan of Arc® Goat Cheese
- arils from 1/2 a pomegranate
- 1/4 cup of chopped walnuts
- 1/2 tbs of fresh rosemary chopped, plus 3 whole rosemary sprigs for garnish
- Preheat the oven to 400.
- Combine olive oil, salt, pepper, and rosemary into a small bowl. Brush onto the flatbread crust using a pastry brush. Place directly onto an oven rack and bake the crust for 8- 10 minutes, depending on how crispy you want the crust. Sprinkle on the cheese and bake for an additional 2-4 minutes, just to melt the cheese. Remove from oven.
- While the crust is baking, combine the cranberries, balsamic vinegar, and half of the honey in a small sauce pan. Cook over medium heat, until the cranberries just plump and barely burst. Stir frequently. Remove from heat and stir in rest of honey.
- Spoon the cranberries evenly on the crust while they are warm. Sprinkle additional goat cheese on top. Finish by evenly sprinkling on walnuts, pomegranate arils and rosemary. If desired, top with whole fresh rosemary sprigs and drizzle with a touch of extra honey.