Cream Cheese, Roasted Carrot and Thyme Flatbread
This flatbread with Cream Cheese, roasted carrots, red onion and fresh thyme is a practical and modern recipe made for sharing. The warm bread keeps the cheese creamy, while the lightly sweet roasted carrots, walnuts and herbs bring colour and flavour to every slice.
Products in this recipe
Ingredients
- 200 g Cream Cheese
- 1 ready-made flatbread or naan
- 3 medium carrots
- 1 small red onion
- 1 tbsp olive oil
- 1 tsp honey
- ½ tsp ground cumin
- A few fresh thyme leaves
- 2 tbsp walnuts
- Freshly ground black pepper
- 1 small handful rocket
Directions
Cut the carrots into thin ribbons or batons. Thinly slice the red onion.
Toss the carrots and red onion with olive oil, honey, cumin and black pepper.
Spread the vegetables on a baking tray. Roast in a preheated oven at 200°C for 20–25 minutes, until tender and lightly caramelised.
Place the flatbread or naan in the oven for the final 4–5 minutes to warm through.
Spread the Cream Cheese generously over the warm flatbread.
Arrange the roasted carrots and red onion on top of the cheese.
Roughly chop the walnuts and scatter them over the flatbread. Finish with fresh thyme leaves and rocket.
Slice and serve warm.
