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Brie Cranberry Flatbread

Brie cranberry flatbread with crisp, golden naan and a melty brie layer topped with cranberry sauce, rosemary, arugula, and toasted pecans. Baked at 425°F until the edges turn crisp, then finished with a quick honey drizzle.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Naan flatbreads
  • 2 naan flatbreads
Olive oil
  • 1 tbsp olive oil
Brie
  • 6 oz brie Sliced
Cranberry sauce
  • 0.5 cup whole berry cranberry sauce Spoonfuls
Pecans
  • 0.25 cup pecans Chopped
Arugula
  • 1 cup baby arugula
Honey
  • 1 tbsp honey
Fresh rosemary
  • 1 tsp fresh rosemary Chopped

Equipment

  • 1 sheet pan

Method
 

Bake the flatbread
  1. Preheat oven to 425°F. Place naan flatbreads on a sheet pan and brush the tops with olive oil using a light, even coating.
  2. Arrange sliced brie over the flatbreads in a single layer so it melts into even coverage. Dot with spoonfuls of whole berry cranberry sauce across the brie.
  3. Sprinkle chopped pecans and chopped fresh rosemary over the cranberry-dotted brie. Bake 10-12 minutes at 425°F until the brie is fully melted and the edges are crisp.
Finish and serve
  1. Top baked flatbreads with baby arugula while still warm so the arugula lightly wilts. Drizzle with honey over the top.
  2. Cut the flatbread into squares and serve warm immediately.

Notes

For best melt and crisp edges, use brie that’s sliced thin and spread it close to the edges without heavy overlap. Store leftovers in an airtight container in the refrigerator up to 2 days and reheat on a sheet pan at 400°F until warmed through; freeze only if needed (arugula and honey may lose texture after thawing). For a lighter option, swap half the brie for low-fat brie or use reduced-fat cheese slices, keeping the cranberry and honey steps the same.