Go Back

Brie Cranberry Flatbread

Brie cranberry flatbread with a crisp golden naan base, melted brie, and ruby cranberry sauce. Baked until the edges turn crisp, then finished with arugula, toasted pecans, rosemary, and a honey drizzle.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Brie Cranberry Flatbread
  • 2 naan flatbreads
  • 1 tbsp olive oil
  • 6 oz brie sliced
  • 0.5 cup whole berry cranberry sauce
  • 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 oven to 425F. Place the flatbreads on a baking sheet and brush with olive oil.
  2. Arrange brie slices over the flatbreads. Make an even layer so the brie melts across the surface.
  3. Dot with spoonfuls of cranberry sauce. Sprinkle with chopped pecans and rosemary so the flavor spreads as it bakes.
  4. Bake for 10-12 minutes until brie is melted and edges are crisp. Watch for bubbling brie and lightly browned naan edges.
Finish and serve
  1. Top with baby arugula. Add it right after baking so it wilts slightly but stays bright.
  2. Drizzle with honey. Cut into squares and serve warm.

Notes

For easier slicing, let the flatbread rest for 2 minutes after baking, then cut into squares while still warm. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven for 6-8 minutes to re-crisp the edges. Freezing isn’t recommended because arugula and honey finish don’t hold texture well. For a dairy swap, use a plant-based brie style cheese that melts—choose one labeled “melting” for best results.