Cranberry, Gorgonzola, and Thyme Flat Bread

Monday, February 20, 2017

Serves 1

What You Need
1 flat bread or Naan bread
3/4 cup fresh cranberries
1 1/2 TBS maple syrup
Salt, to taste
1/2 TSP fresh thyme + additional for topping
1/2 TBS red onion, minced
Spinach
Mozzarella, crumbled
Gorgonzola, crumbled
3 TBS balsamic vinegar 
Pecans, crumbled

Directions
1. Preheat the oven to 350°
2. In a small pan (that is oven safe), combine the cranberries, maple syrup, salt, thyme, and red onion.
3. Cook in the oven for 15 minutes, stirring halfway through. Once cranberries are soft, remove from oven (keep oven on) and set aside.
4. Place your bread on a baking sheet or pizza stone. Evenly spread the cranberry sauce over the bread.
5. Top with spinach, mozzarella, and gorgonzola and place in the oven for 10 minutes or until cheese is melted. 
6. While flat bread is cooking, place balsamic vinegar in a small pan on the stove over medium heat. Cook until boiling and then turn down to low. Remove when it has thickened up to a nice glaze. Be careful, it can get too thick really fast!
7. Once flat bread is cooked, remove from oven and sprinkle with pecans and fresh thyme. Drizzle with glaze and then serve!
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