Gimme ALL the fresh basil and ALL the easy eats. Luckily, there's no need to sacrifice flavor for convenience because these simple Cranberry Basil Flatbreads with Creamy Burrata are the perfect combo of sweet, fresh and savory flavors.
But wait...cranberries...in the summer? YES! It's totally happening and we are totally here for it. Whether you're New England born and bred or soaking up California sun, perfect tart cranberries are finally available year round.
Like fresh, but frozen
You know when you opt for those frozen berries because maybe it's not quite that season in the year? But then they turn into a soupy mess and you're wishing you could magic yourself some freshies. Cape Cod Select is solving soupy, frozen berry problems one cranberry at a time. Leave it to a women-owned family business, right?
Seriously though, these cranberries come out of the freezer ready to use and defrost perfectly into tart bites of New England joy.
I brought these Cranberry Basil Flatbreads to my mom and dads after making them and the flatbreads disappeared! As lifetime locals, they were thrilled to see the sweet and tart red delights mixed with fresh garden basil in the middle of summer. And the best part? I made these snacks in a flash with minimal effort.
Side note: when you're 34 weeks pregnant in the middle of summer with an active 3 year old, minimal effort is key.
Simmer, Scatter, Bake
Can tastebud bliss be that easy? YUP. Bring to a boil and simmer Cape Cod Select Premium Cranberries with fresh julienned basil, some sugar and lemon juice.
Scatter cooled cranberries over your flatbreads along with torn pieces of creamy burrata. If you can't find burrata, substitute fresh mozzarella. Burrata really is just fresh mozzarella that's been taken to heavenly levels by soaking in cream.
Warm and bake for mere minutes. The result is soft and warm flatbread with gooey, melty and savory burrata cheese with bursts of tart cranberries and fresh sweet basil. Want a crispy, pizza like crust? Bake your flatbread plain first, then top and rebake until burrata is melty.
Pro Tip:. If it's too hot to think about turning on the oven, you can make your Cranberry Basil Flatbreads in the toaster oven! (AKA how I cook 90% of my meals in the summer.)
Where to get the goods: Have you ever read a recipe boasting about a particular product and then you're like, "ok now where do I find this?" while simultaneously wiping the drool from your face? Cape Cod Select is making it easy peasy for us ???? You can find their frozen cranberries in a store here OR order frozen cranberries from Cap Cod Select directly.
Done and done. Let's get on to some seriously good and simple snacking.
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Cranberry Basil Flatbreads with Creamy Burrata
- 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
- 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.