Roasted Cranberry and Goat Cheese Flatbread

1 1/2 cups fresh cranberries

3 T. pure maple syrup

1 T chopped leeks

1/2 tsp. chopped dry thyme

Salt, to taste

2 flatbreads 14.1 oz each

4 oz fresh goat cheese, crumbled

1/2 cup chopped pecans, divided

For topping freshly chopped anugula, pomegranate arils and honey

Preheat oven to 375 F Mix cranberries, maple syrup, leeks, thyme, and salt in an 8 inch square baking dish.  Roast, stirring every so often, until the mixture begins to caramelize, about 15 minutes.   Remove from oven and stir until the cranberries are broken down and the mixture is thick.   Let cool for 5 minutes.

Divide the cranberry mixture and spread evenly over the flatbreads  Top each with goat cheese and pecans.  Bake directly on the oven rack for another 5-10 minutes until the cheese is warmed and flatbread is crispy.  Garnish with freshly chopped arugula, pomegranate arils, and a drizzle of honey.  Cut into small wedges or strips, and serve.  Refrigerate any leftovers.