Go Back

Brie and Cranberry Flatbread

Brie and cranberry flatbread combines tart whole-berry cranberry sauce, melted Brie, and crisp naan with a sprinkle of fresh thyme. Bake it until the cheese melts and the flatbread edges turn crisp, then slice it for an easy appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting 2 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 naan flatbreads 8-inch
  • 0.5 cup whole-berry cranberry sauce
  • 6 oz Brie thinly sliced
  • 0.33 cup pecans chopped
  • 1 tsp thyme leaves fresh

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Place the flatbreads on a large baking sheet.
  3. Spread the cranberry sauce evenly over the flatbreads, leaving a 1/2-inch border.
  4. Top with the Brie and pecans.
  5. Bake for 8 to 10 minutes, until the Brie is melted and the edges of the flatbreads are crisp.
  6. Sprinkle with the thyme.
  7. Rest for 2 minutes.
  8. Slice and serve.

Notes

For crisp edges, leave the 1/2-inch border uncovered. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free naan flatbreads.