Ingredients
Method
- Preheat oven to 425°F.
- Add your maple sausage to 1 tablespoon of oil and brown over medium heat. Make sure to chop your sausage into small bits as it cooks using the flat end of a wooden spatula. Set aside.
- Slice your red onion into thin stands. Set aside.
- Peel the skin of your pumpkin using a potato peeler. Once your pumpkin is skinned, you want to continue to peel the pulp of the pumpkin on all sides until you reach the center. You want to create thin "ribbons". (See image above.) Set ribbons aside.
- Add your dried cranberries to a small bowl with enough water to cover them and microwave for 30 seconds. This will help to re-hydrate them. Strain them and set aside.
- Brush or drizzle a couple tablespoons of olive oil over each flatbread. Season with salt and bake for 5 minutes. (This will help your flatbreads crisp up.)
- Remove both flatbread and evenly distribute your sausage, red onions, cranberries, pumpkin ribbons, sage leaves and lastly, multiple dollops of camembert cheese.
- Drizzle the top with a little olive oil and bake for 7-10 minutes or until the cheese has melted.
- Finish by drizzling each flatbread with maple syrup. Serve hot.
Notes
You can leave the rind on your camembert cheese or remove it if you prefer.
Other cheeses to substitute could be brie, goat or gorgonzola.