Thanksgiving has definitely crept up on me this year and so has our anniversary. Each anniversary I try to buy David a gift related to the traditional material for that particular year. This year it’s iron (or if you follow the modern list, it’s candy). I’m seriously considering following the modern list this year. I’m sure David will appreciate it more than something made out of iron.
We won’t be at home this Thanksgiving. My sister is getting married and so we’re off to celebrate her wedding. Even though we won’t be having a traditional Thanksgiving meal, my mom has hinted at getting a pumpkin pie which I can’t wait for.
I was on the lookout for a Thanksgivingy recipe. I came across this one and thought I’d give it a try, as I’m a huge fan of simple, flatbread recipes. This recipe was created to be a Christmas recipe but I thought it could be used around Thanksgiving as well.
Roasted Cranberry and Goat Cheese Flatbread
Ingredients
- 1 ½ cup fresh cranberries
- 3 tablespoons pure maple syrup
- 1 tablespoon finely chopped shallot
- ½ teaspoon chopped dry thyme
- ¼ teaspoon salt
- 2 flatbread, (14.1 oz package)
- 1 4-ounce package fresh goat cheese, crumbled
Directions
- Preheat oven to 375 degrees F.
- Mix cranberries, maple syrup, shallot, thyme and salt in an 8 by 8-inch baking dish.
- Roast, stirring once or twice, until the cranberries burst and the mixture is bubbling and caramelizing along the edge, about 15 minutes.
- Remove from oven and stir until the cranberries are broken down and the mixture is thick. Set aside.
- Lay flatbread out on work surface. Spread the hot cranberry mixture over the flatbread, dividing evenly.
- Top with the goat cheese.
- Bake directly on the oven rack until the cheese is softened and flatbread is crispy, 8 to 10 minutes.
- Cut into small wedges or strips each.
