Whipped Ricotta & Cranberry Flatbread

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Serves: 4

Prep Time: 5

Cook Time: 10 minutes


1 1/2 cups fresh cranberries

2 1/2 tablespoons sugar

1/2 teaspoon fresh thyme leaves

1 tablespoon water

4 individual flatbreads (Naan) or 1 large flatbread

1/4 cup candied walnut or pecan pieces

8 ounces of whole milk full-fat ricotta cheese

2 tablespoons honey, plus additional for drizzling


01Preheat oven to 350 degrees.
02Place cranberries, sugar, 2 full thyme sprigs, and 1 tablespoon water into a small pot and bring to a simmer. (Berries will begin to burst, keep simmering until most of the liquid is gone, just a few minutes more.)
03Remove the sprigs of thyme and allow the mixture to cool (can be made a day ahead).
04In mixing bowl combine ricotta and honey and whip on high for 2 minutes. Set aside.
05Place flatbread(s) on a baking sheet and bake 4-5 minutes or just until they begin to crisp around the edges.
06Top with whipped ricotta, pushing it around with the back of a spoon right up the edge.
07Place a few spoonfuls of the cranberries in the center and then scatter nuts on top and alongside the berries.
08Sprinkle some of the thyme leaves over-top, drizzle with additional honey and serve

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.