This flatbread is the perfect blend of wholesome simplicity and elegant Autumn flavour. Tart cranberries meet creamy goat cheese, while fresh arugula adds a bright, peppery lift. A maple‑balsamic drizzle ties everything together with a sweet‑savory finish that feels both nourishing and indulgent. Light, fresh and effortlessly chic.
Category: Flatbread
Tone: Clean, fresh, wholesome, EBF‑style simplicity
Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients
- 1 whole‑grain flatbread
- 1 cup fresh cranberries
- 2 tbsp maple syrup
- ½ cup soft goat cheese
- 1 cup fresh arugula
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Pinch of sea salt
- Fresh cracked pepper
Instructions
- Preheat oven to 425°F (220°C).
- Toss cranberries with maple syrup.
- Place flatbread on a baking sheet and crumble goat cheese over the surface.
- Scatter maple cranberries on top.
- Bake 10–12 minutes until cranberries soften and edges crisp.
- In a small bowl, whisk olive oil and balsamic.
- Top flatbread with fresh arugula and drizzle with balsamic mixture.
- Finish with salt and pepper.
Storage
Best fresh. Store leftovers for 1 day; reheat at 350°F for 5 minutes.
Substitutions
- Goat cheese → Feta
- Arugula → Baby spinach
- Maple syrup → Honey
Enjoy!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous tdoay?
