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