From Laura’s Kitchen: Rosemary Flatbread with Whipped Goat Cheese & Honey

Bailey Morris

There’s something about winter that calls for warmth and ease. After the rush of the holidays, I find myself gravitating toward recipes that feel grounding—simple to make, comforting to serve, and thoughtful enough to share. This is one of those recipes.

Our rosemary flatbread with whipped goat cheese and honey is my go-to this time of year. It comes together quickly, fills the kitchen with the scent of fresh herbs, and pairs beautifully with a glass of wine. It’s cozy, minimal, and exactly what a winter gathering (or solo night in) calls for.

We love serving it with our DeCoupage Roussanne when we’re leaning into the savory herbs and creamy cheese—or with our Cab Sauv / Malbec Blend when we’re craving a bit more richness and contrast. Either way, it works. That’s what I love about it.

Rosemary Flatbread with Whipped Goat Cheese & Honey
Serves 4–6 as an appetizer or light bite

Ingredients:

  • 1 ball of store-bought pizza dough or flatbread dough (room temp)
  • 2 tbsp olive oil
  • 1–2 sprigs fresh rosemary, chopped
  • Flaky sea salt
  • Freshly ground black pepper
  • 4 oz goat cheese (softened)
  • 2 tbsp cream cheese or plain Greek yogurt
  • 1–2 tsp honey, plus more for drizzling
  • Optional: lemon zest, crushed red pepper flakes, or microgreens for garnish

Instructions:

  1. Preheat your oven to 450°F. If you have a pizza stone or cast iron pan, place it in the oven while it heats.
  2. On a lightly floured surface, roll or stretch the dough into a rustic oval or round shape. Transfer to a parchment-lined baking sheet.
  3. Brush with olive oil and sprinkle with chopped rosemary, flaky salt, and pepper.
  4. Bake for 10–14 minutes, or until golden and crisp around the edges.
  5. Meanwhile, in a small bowl, whip goat cheese with cream cheese (or Greek yogurt), honey, and a pinch of salt until smooth.
  6. Let the flatbread cool slightly, then spread generously with the whipped goat cheese.
  7. Drizzle with more honey, sprinkle with extra rosemary or toppings of choice, and slice into wedges.

Pair It With:

  • Roussanne for a creamy, savory match
  • Cab Sauv / Malbec Blend for a rich, slightly sweet contrast

Whether you’re curled up on the patio with a glass in hand or entertaining a few close friends, I hope this recipe brings a little warmth to your winter.

See you back in the kitchen soon,
Laura