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Brie Cranberry Flatbread

Brie cranberry flatbread is a quick American appetizer with melted brie pools, ruby cranberry sauce, and crisp golden edges baked at 425°F. Finish with fresh arugula, toasted pecans, and a honey drizzle for sweet-savory contrast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 naan flatbreads
  • 1 tbsp olive oil
Toppings
  • 6 oz brie Sliced.
  • 0.5 cup whole berry cranberry sauce Spoonfuls for dotting.
  • 0.25 cup pecans Chopped.
  • 1 cup baby arugula
  • 1 tbsp honey
  • 1 tsp fresh rosemary Chopped.

Equipment

  • 1 sheet pan

Method
 

Bake the flatbread
  1. Preheat the oven to 425°F, then place the naan flatbreads on a sheet pan and brush them with olive oil.
  2. Arrange the sliced brie over the flatbreads in an even layer.
  3. Dot the brie with spoonfuls of whole berry cranberry sauce, then sprinkle with chopped pecans and chopped rosemary for a speckled finish.
  4. Bake for 10-12 minutes at 425°F, until the brie is melted and the edges look crisp and golden.
Finish and serve
  1. Top the hot flatbread with the baby arugula so it wilts slightly from the heat.
  2. Drizzle with honey in thin ribbons for glossy sweetness.
  3. Cut into squares and serve warm.

Notes

Pro tip: keep the brie sliced rather than cubed so it melts into pooled, creamy layers. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 350°F for 6-8 minutes to re-crisp edges (arugula and honey are best added fresh). For a lighter option, use reduced-fat brie and swap honey drizzle with a lighter amount of maple syrup (or omit) to reduce calories.