Whipped Walnut and Cranberry Flatbread
A cozy flatbread topped with a cranberry walnut spread and Thanksgiving leftover staples.
Ingredients:
Preparation:
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Prepare the whipped cranberry walnut spread by adding ½ cup California walnuts to a food processor or blender. Pulse until finely ground.
Add the ricotta, cranberry sauce, Dijon mustard, maple syrup, and black pepper. Blend until creamy and well combined, scraping down the sides as needed.
Place the naan flatbreads on the prepared baking sheet.
Divide the whipped cranberry walnut spread between the two flatbreads and spread evenly, leaving a small border around the edges.
Top each flatbread evenly with chopped leftover turkey, pieces of stuffing, and sliced brie.
Sprinkle the chopped walnuts over the flatbreads.
Bake for approximately 8–10 minutes, or until the toppings are warmed through, the brie is melted, the walnuts are golden brown and the edges of the naan are golden and crisp.
Remove from the oven and finish with a light drizzle of hot honey, fresh thyme, and additional chopped walnuts, if desired. Slice and serve warm.
To see the recipe video click here.
4 servings
1 flatbread
- Amount per serving
- Calories600
- % Daily Value *
- Total Fat 31g40%
- Saturated Fat 11g56%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 850mg37%
- Total Carbohydrate 53g20%
- Dietary Fiber 5g18%
- Total Sugars 14g
- Protein 30g
- Calcium 240mg19%
- Iron 3.4mg19%
- Potassium 480mg11%
- Vitamin D 0.3mcg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.