Cranberry Basil Flatbreads with Burrata
A Cape Cod Select Team Favorite! This recipe is a team favorite here at Cape Cod Select! It was entered into our 2018 Summer Breeze Blogger Challenge and we have been making it ever since, especially in the summer when we have fresh basil from our garden. The Cranberry Basil Flatbreads with Burrata recipe was submitted by Lauren of Hunger Thirst Play blog. Her recipes are amazing! After you check out this recipe make sure to poke around her blog for more delicious recipes (even some more cranberry recipes using our cranberries like this Cranberry Gouda Stuffed Pork Roast).
Ingredients
- 2 na’an style flatbreads
- 1 ½ cups Cape Cod Select Premium Cranberries
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 10 basil leaves (julienned plus additional for garnish)
- 1 ball burrata
36 mins
Total Time
30 mins
Prep Time
6 mins
Cook Time
4-6
Portions
Directions
- Preheat & Simmer: Preheat oven to 400°F. In a medium saucepan, combine cranberries, sugar, lemon juice and basil over medium heat, stirring until the sugar melts.
- Boil: Bring to a boil, stirring occasionally, and boil for 3 minutes. Reduce heat to low and simmer for 10 minutes. Let cool 10-15 minutes.
- Prepare: Place the flatbreads on a baking sheet. Spread the cranberry basil mix on the flatbreads. Tear the burrata apart and scatter pieces over the cranberries.
- Bake: Bake at 400°F for 3 to 6 minutes.
Notes
- Baking for 3-6 minutes will warm and toast the flatbread. If you prefer a pizza, crunchy style flatbread cook the plain flatbread for 3-4 minutes first then add the toppings and return to the oven until the burrata is melty, about another 3 minutes.
- This recipe can easily be baked in the toaster oven to avoid baking in the heat of the summer. Follow the recipe directions the same but bake one at a time, directly on the rack.