A cozy flatbread topped with a cranberry walnut spread and Thanksgiving leftover staples.
½ cup California walnuts
¾ cup whole milk ricotta cheese
½ cup leftover cranberry sauce
1 tsp Dijon mustard
1 tsp maple syrup
Black pepper, to taste
2 large naan flatbreads
1½ cups chopped leftover turkey
¾ cup leftover stuffing, broken into small pieces
4 ounces brie cheese, sliced
½ cup California walnuts, roughly chopped, plus more for tasting
Fresh thyme, to taste
Hot honey, for finishing
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Prepare the whipped cranberry walnut spread by adding ½ cup California walnuts to a food processor or blender. Pulse until finely ground.
Add the ricotta, cranberry sauce, Dijon mustard, maple syrup, and black pepper. Blend until creamy and well combined, scraping down the sides as needed.
Place the naan flatbreads on the prepared baking sheet.
Divide the whipped cranberry walnut spread between the two flatbreads and spread evenly, leaving a small border around the edges.
Top each flatbread evenly with chopped leftover turkey, pieces of stuffing, and sliced brie.
Sprinkle the chopped walnuts over the flatbreads.
Bake for approximately 8–10 minutes, or until the toppings are warmed through, the brie is melted, the walnuts are golden brown and the edges of the naan are golden and crisp.
Remove from the oven and finish with a light drizzle of hot honey, fresh thyme, and additional chopped walnuts, if desired. Slice and serve warm.
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