This Chestnut Prosciutto Cranberry Flatbread with goat cheese, smoked cheddar, and brie is a quick, festive, and delicious meal; perfect for Christmas brunch, lunch or as an appetizer.
Chestnut Prosciutto Cranberry Flatbread
Hey, everyone! I wasn’t going to post this recipe until tomorrow evening, but apparently, we’re stuck with some nasty weather (Let’s count: rain, snow, gust winds up to 60 km). So I’ve decided it’s a good time for some mulled wine. And since we don’t have any wine, I didn’t have any choice but publish this Chestnut Prosciutto Cranberry Flatbread. After all, it’s filling, comforting, and very delicious. Besides, it’s festive too. Don’t you think that Christmas pizza exists? I hope you change your opinion today. Let’s be honest: I hope you did change it last week when I shared this Roasted Turkey Cranberry Brie Flatbread. But you probably changed your mind last year if you saw this Lingonberry Brie Flatbread Pizza. You see: it exists!
I am super excited about the Christmas season, but this year I am doing it differently. While previous years I would share lots of sweets, this November and December are going to be about savoury things. There are two reasons for doing this. First of all, I’ve challenged myself. Obviously, it’s easy to create a million sweet recipes every year. On the other hand, that’s not that simple to come up with savoury ideas which would look and taste festive.
The second reason is that a food blogger’s life isn’t that easy during the Christmas season: lots of cooking and sampling. I believe that most of the food bloggers start this season a month ahead or so. I am also jealous of folks with a strong willpower who can eat only a couple of cookies per day (Do these people exist, though?) Myself? Well, does an entire baking sheet count as one cookie? If yes, we’re good then. Needless to say, I always end up having a couple of extra pounds each year after Christmas. And while I don’t see this as the end of the world, my metabolism rates are slowing down, so it’s getting harder and harder to get rid of those extra pounds.
Decision? I am focusing on savoury food this season. Nope, it’s not healthy and light at all; most of these recipes contain lots of cheese and other rich ingredients. However, somehow this works for my guilt center. It works for my scales too (so far).
Don’t get this wrong, my friends – I am not giving up on cookies (You can relax, Kelsie!) and other deliciousness this year. I am going to have all the cookies and eggnog around Christmas. Also, you will see at least three desserts in December (there will be even a cake!)The trick is that I am almost done with the recipes for the blog meaning I am going to make only one or two savoury dishes. After that, I can all concentrate on making and enjoying one dessert per weekend (Previous years I always was stressed out due to time issues, and I would make up to 4 recipes each weekend!)
Did I bore you, my friends? Sorry about that! Let’s go back to this scrumptious Chestnut Prosciutto Cranberry Flatbread for a second. Proscuitto, smoked cheddar, brie, goat cheese, chestnuts (Hello nice gentleman named David who almost ruined my surprise by wondering if chestnuts would be a good addition), and cranberry sauce…what’s not to like about this flatbread?
As you can see, I used cooked chestnuts from the package, but I don’t think anyone will judge me. After all, Christmas is not about cooking all day along, right?
Cheers for now.
(And I promise a sweet recipe next week).
- 2 flatbread (like Naan bread)
- 4 tbsp. soft goat cheese, crumbled
- 1 package (100-120 gr) cooked chestnuts, crumble slightly
- 4-6 slices of prosciutto
- 1 cup grated smoked cheddar
- 100 gr. brie, broken into pieces
- 4-6 tbsp. cranberry sauce (Preferably, not jello-kind)
- Preheat oven to 200 degrees C. Place the naan bread onto the baking sheet.
- Scatter the goat cheese and chestnuts over the flatbread. Arrange the prosciutto.
- Drop the cranberry sauce in few spots.
- Finish with the smoked cheddar and brie.
- Bake for about 6-9 minutes (depending on thickness of the bread) or until the cheese has melted and the edges of the flatbread are golden.