This Maple‑Roasted Cranberry & Goat Cheese Flatbread with Rosemary captures the cozy, produce‑forward style Tori Wesszer is known for — simple ingredients elevated through thoughtful flavour pairing. The crisp flatbread becomes a warm base for creamy goat cheese, which softens beautifully in the oven. Maple‑roasted cranberries add a bright, tart pop that bursts into glossy ruby tones, balancing the tang of the cheese with gentle sweetness.
Fresh rosemary brings an aromatic lift, giving the flatbread a rustic, autumn feel that’s both comforting and chic. Every bite blends creamy, tart, sweet, and herbaceous notes — a perfect harmony that feels seasonal without being fussy.
It’s an effortless entertaining dish, ideal for holiday gatherings, cozy nights in, or a stylish appetizer that looks beautifully composed with minimal effort. Approachable, nourishing, and quietly elegant — classic Tori energy.
Category: Flatbread
Tone: Cozy, wholesome, West Coast autumn
Servings: 4
Prep Time: 15 minutes
Cook Time: 18 minutes
Ingredients
- 1 whole‑wheat flatbread or naan
- 1 cup fresh cranberries
- 2 tbsp pure maple syrup
- 1 tbsp olive oil
- ½ cup soft goat cheese
- 1 tbsp finely chopped rosemary
- ¼ cup thinly sliced red onion
- Pinch of sea salt
- Fresh cracked pepper
Instructions
- Preheat oven to 425°F (220°C).
- Toss cranberries with maple syrup and a pinch of salt.
- Brush flatbread with olive oil.
- Scatter red onion slices over the base.
- Add dollops of goat cheese and spoon the maple cranberries on top.
- Bake 15–18 minutes until edges crisp and cranberries burst.
- Finish with rosemary and cracked pepper.
Storage
Best fresh. Store leftovers in an airtight container for 1 day; reheat at 350°F for 5 minutes.
Substitutions
- Goat cheese → Feta or ricotta
- Maple syrup → Honey
- Red onion → Shallots
Enjoy!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
