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Preheat your oven to 400°F. If using a baking stone, place it in the oven while preheating.

Lightly brush both sides of each flatbread with olive oil.

Evenly distribute the crumbled goat cheese over the two flatbreads, leaving a small border around the edges.

Sprinkle the dried cranberries, chopped walnuts, and chopped fresh thyme over the goat cheese.

Carefully transfer the flatbreads to the preheated oven or baking stone. Bake for 10-12 minutes, or until the flatbread edges are golden brown and the goat cheese is slightly melted and bubbly.

Remove the flatbreads from the oven. Drizzle generously with honey and sprinkle with freshly ground black pepper.

Garnish with fresh thyme sprigs, if desired. Slice and serve warm.


Preheat your oven to 400°F. If using a baking stone, place it in the oven while preheating.

Lightly brush both sides of each flatbread with olive oil.

Evenly distribute the crumbled goat cheese over the two flatbreads, leaving a small border around the edges.

Sprinkle the dried cranberries, chopped walnuts, and chopped fresh thyme over the goat cheese.

Carefully transfer the flatbreads to the preheated oven or baking stone. Bake for 10-12 minutes, or until the flatbread edges are golden brown and the goat cheese is slightly melted and bubbly.

Remove the flatbreads from the oven. Drizzle generously with honey and sprinkle with freshly ground black pepper.

Garnish with fresh thyme sprigs, if desired. Slice and serve warm.
