Description
Crisp flatbread topped with creamy Brie, sweet-tart cranberries, toasted pecans, fresh rosemary, and a warm hot honey drizzle. An easy sweet-savory appetizer made for sharing.
Ingredients
Scale
Ingredients
For the Flatbread
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- 2 large flatbreads, such as naan, pita or pre-made thin crusts
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- 1 tablespoon olive oil
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- 8 oz (225 g) Brie cheese, thinly sliced
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- ⅓ cup dried cranberries
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- ⅓ cup pecans, roughly chopped
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- 1 tablespoon fresh rosemary, finely chopped
For the Hot Honey
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- 3 tablespoons honey
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- ½ teaspoon red pepper flakes
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- ¼ teaspoon apple cider vinegar
Instructions
Instructions
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- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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- Place the flatbreads on the pan and lightly brush with olive oil.
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- Par-bake for 3–5 minutes, until the surface is just beginning to crisp.
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- Remove from the oven and arrange the sliced Brie over the flatbreads, leaving a narrow border.
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- Scatter the dried cranberries, pecans and rosemary evenly over the Brie.
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- Return to the oven and bake for 8–10 minutes, until the Brie is soft and bubbling and the crust edges are golden brown.
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- While the flatbread bakes, combine the honey, red pepper flakes and apple cider vinegar. Microwave for 15–20 seconds, just until warm and easy to drizzle, then stir.
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- Remove the flatbread from the oven and allow it to rest for about 2 minutes.
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- Drizzle with the warm hot honey, slice and serve.
Notes
Notes
For a crisp base, don't skip the initial par-bake.
The Brie rind is edible and doesn't need to be removed.
Walnuts can replace pecans.
Regular honey works if you don't want the heat.
For a fresh, peppery finish, add a handful of arugula immediately after baking.
Store leftovers refrigerated for 2–3 days and reheat at 350°F for 5–7 minutes in the oven or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 10 - 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American