Hot Pepper Cranberry Flatbread
A DELICIOUS, seasonally festive appetizer for your holiday parties!
Ingredients
- 1 Naan flatbread (I always get mine at Aldi)
- 1 Tbsp Stock Market Rosemary Extra Virgin Olive Oil
- 2 Tbsp Stonewall Kitchen Hot Pepper Cranberry Jelly
- 4oz goat cheese, crumbled
- 2 slices prosciutto, chopped
- 1 tsp fresh rosemary, finely chopped
- 1 Tbsp pecans, chopped and toasted
- 1 cup baby arugula
- Jacobsen’s Himalayan Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- Stock Market Denissimo Balsamic Vinegar, for finishing
Directions
Preheat oven to 400 degrees.
Drizzle Stock Market Rosemary Extra Virgin Olive Oil over the flatbread and spread out the Stonewall Kitchen Hot Pepper Cranberry Jelly. Top the flatbread with the crumbled goat cheese and chopped prosciutto; season with the freshly chopped rosemary, Jacobsen’s Himalayan Sea Salt, and freshly ground black pepper.
Bake for about 10-15 minutes (or until goat cheese starts to brown and prosciutto looks crispy). Remove from oven and top with arugula and toasted pecans. Drizzle with Stock Market Denissimo Balsamic Vinegar.
Enjoy!
