Whipped Ricotta & Cranberry Flatbread

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Serves: 4

Prep Time: 5

Cook Time: 10 minutes

About Whipped Ricotta & Cranberry Flatbread

Our Whipped Ricotta & Cranberry Flatbread recipe has the perfect balance of flavors and textures, bringing together the smooth and velvety ricotta with the burst of tartness from cranberries.  The creamy ricotta cheese is whipped to perfection, creating a light and airy texture that spreads effortlessly on the flatbread and serves as the perfect canvas for the vibrant cranberries scattered on top. Each bite is a delightful symphony of creamy, tart, and crispy elements that will keep you coming back for more.



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.