Spicy Cranberry Flatbreads
Yield 6-8 appetizer servings
Our Spicy Cranberry Flatbreads liven up the appetizer spread at any holiday gathering, with the perfect combo of spicy, sweet, tangy and salty flavors. It's also the perfect way to use up leftover cranberry sauce from Thanksgiving dinner!
Spicy Cranberry Salsa Ingredients:
3/4 cup water
1/4 cup orange juice
1 cup sugar
12 oz. fresh cranberries
zest of one lime
1 fresh jalapeño pepper, minced (remove seeds and veins to reduce spiciness)
pinch of salt
2 medium sized naan or pita style flatbreads
1 package Sargento® Blends™ 5 Cheese Italian Slices
3/4 cup Spicy Cranberry Sauce
2-3 springs fresh rosemary, chopped
- In a large saucepan, combine water, orange juice, and sugar over high heat. Stir until the sugar is dissolved and the mixture comes to a boil. Add the cranberries and return the mixture to a simmer. Reduce the heat to low and let it simmer, stirring often, until most of the berries have burst and the sauce has thickened.
- Remove from heat and stir in the chopped jalapeño, lime zest, and salt. Transfer to a bowl and allow to come to room temperature before refrigeration or use in the Spicy Cranberry Flatbreads recipe.
- When ready to prepare the flatbreads, preheat the oven to 425°F. Grease a large baking sheet and place flatbreads on top. Layer Sargento® Blends™ 5 Cheese Italian Slices on top, ensuring that cheese slices overlap. Don't be stingy! :)
- Spoon the cranberry sauce into a sieve and drain excess liquid out. Discard. Dollop Spicy Cranberry Sauce on top, by the tablespoon full. Sprinkle with fresh rosemary. Bake for 10-12 minutes, or until cheese is, well, ooey-gooey!
- Enjoy immediately!
Recipe by Forks and Folly at http://forksandfolly.com/2018/11/spicy-cranberry-flatbreads/