Preheat the oven to 200 C. Put the cranberries in a bowl and pour over 100 ml of boiling water. Add the vinegar and caster sugar. Leave to cool to until use.
Strip the thyme leaves from the stalks. Slice the rinsed leeks into thin rings. Crumble the goat's cheese over the flatbreads. Top with the leek and thyme Drizzle with the olive oil and season with salt and pepper.
Divide the drained cranberries over the bread. Place on the baking tray. Bake the flatbreads in the middle of the oven for about 12 minutes. Drizzle with the honey and extra olive oil. Tip Serve with a pomegranate and avocado salad (link to recipe).
Tip: Serve with a pomegranate and avocado salad (link to recipe).
