10basil leavesjulienned plus additional for garnish
1ball burrata
Instructions
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.