Description
Indulge in the perfect blend of sweet and savory with this Cranberry & Queso Blanco Flatbread topped with a zesty Orange-Honey Vinaigrette. This recipe is a delightful combination of flavors that will tantalize your taste buds.
Ingredients
Units
Scale
For the Flatbread:
- 2 large flatbreads or naan
- 200 g queso blanco (or mild white cheese), crumbled or sliced
- 1/2 cup dried cranberries
- 1/2 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Orange-Honey Vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings:
- Fresh arugula
- Toasted walnuts or pecans
- Fresh thyme or basil
- Chili flakes
Instructions
- Preheat oven: Heat the oven to 200°C (400°F) and place flatbreads on a baking tray. Lightly brush with olive oil.
- Prepare flatbreads: Top flatbreads with queso blanco, cranberries, and red onion slices. Season with salt and pepper.
- Bake: Bake for 10–12 minutes until cheese is melted and edges are crisp.
- Make vinaigrette: Whisk together orange juice, honey, olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Drizzle and top: Once baked, cool flatbreads slightly, then drizzle with the prepared vinaigrette. Add optional toppings as desired.
- Serve: Slice and enjoy warm.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 flatbread
- Calories: 410 kcal
- Sugar: 18g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg
