Homemade cinnamon flatbread chips with fresh strawberries and a drizzle of chocolate are a deliciously easy dessert bite. This recipe is great for summer entertaining. It’s a light dessert that takes very little time to make.
Cinnamon Flatbread Chips and Strawberries
Looking for a light dessert with a combination of sweetness and crunch? Look no further! These toasted cinnamon flatbread chips with strawberries and a drizzle of chocolate are the perfect mix of flavor.
This dessert (or snack) is easy to make and great for summer entertaining. This recipe is perfect addition of ways to use all of those fresh strawberries during strawberry season.
It’s amazing how a simple layering of flavor can make such a big difference. It’s a flavor burst of three different textures that are made to be combined and served.
Here is the recipe to toast, layer, drizzle and serve…
- Honey Wheat FlatOut® Flatbread
- Fresh Strawberries
- 1 cup mini dark chocolate morsels
- 2 tablespoons raw sugar
- 1 tablespoon cinnamon
Stir the cinnamon and sugar together.
Place the flatbread(s) on a cutting board and with a pizza cutter cut them lengthwise first and then the opposite way into chip sized pieces.
Preheat the oven to 400 degrees.
Place the chip pieces on a nonstick baking sheet coated with non-stick cooking spray. Baste the chips with a light layer of canola oil. Season the chips with the cinnamon and sugar mixture.
Bake the chips for 7-10 minutes; until toasted. Let them cool.
Rinse and hull the strawberries. Cut each strawberry in half lengthwise.
Place one half of a strawberry on top of each cinnamon chip once they are cooled.
Melt the chocolate in a glass bowl in the microwave for 1 minute. Stir to finish melting the chocolate morsels. Drizzle the melted chocolate over each strawberry covered chip. Let the chocolate set & serve.
Make Ahead: Make the cinnamon flatbread chips ahead of time. Let them cool and store them in an airtight container or snap and seal storage bag. Simply remove them and add the strawberries and chocolate before serving.
The Flatbread: I like to use a honey wheat flatbread combination when making this recipe, but you can use other flatbreads if desired.
Layering: Don’t add the strawberries and chocolate to the flatbreads until shortly before serving as the strawberries will release their juices and make the flatbreads soggy if they sit too long.
Pairing: If you’re serving this to adults on a beautiful summer evening, these dessert bites goes together with a nice crisp chilled Pinot Grigio or Riesling wine.
More Dessert Bites: Looking for more ways to use up those fresh strawberries? Especially when entertaining? Check out these cheesecake stuffed strawberries. They are perfect all summer long, but also great for serving anything Red, White and Blue.