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Brie Cranberry Flatbread

Brie cranberry flatbread bakes on naan with whole-berry cranberry sauce, pecans, and rosemary until the cheese is soft and the edges are golden. A drizzle of honey finishes each piece after a short rest.
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Prep Time 10 minutes
Cook Time 12 minutes
resting 5 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 naan flatbreads 8-ounce each
  • 1 tbsp olive oil
  • 0.5 cup whole-berry cranberry sauce
  • 8 oz Brie thinly sliced
  • 0.33 cup pecans chopped
  • 1 tsp fresh rosemary chopped
  • 1 tbsp honey

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Place the naan on the baking sheet and brush the tops with olive oil.
  4. Divide the cranberry sauce over the naan.
  5. Top the naan with Brie, pecans, and rosemary.
  6. Bake for 10–12 minutes, until the Brie is softened and the naan edges are golden.
  7. Drizzle with honey.
  8. Rest for 5 minutes.
  9. Cut into pieces and serve.

Notes

For neat pieces, let the flatbread rest before cutting. Refrigerate leftovers for up to 3 days; freezing is not recommended. Use gluten-free naan for a gluten-free option.