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Brie Cranberry Flatbread

Brie cranberry flatbread with melted brie, ruby cranberry sauce, and crisp edges from a hot 425°F oven. Topped with arugula, toasted pecans, and 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: 410
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
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
 

Prep and bake
  1. Preheat the oven to 425°F. Place the naan flatbreads on a baking sheet and brush the tops with olive oil.
  2. Arrange the sliced brie over the flatbreads. Make sure the slices cover the surface so they melt into a pooled layer.
  3. Dot the brie with spoonfuls of whole berry cranberry sauce. Sprinkle with chopped pecans and chopped rosemary for a sweet-savory topping.
  4. Bake for 10 to 12 minutes at 425°F, until the brie is melted and the edges look crisp and golden.
Finish and serve
  1. Top the hot flatbread with baby arugula. Let the arugula wilt slightly from the heat but stay bright green.
  2. Drizzle with honey over the arugula and brie pools. Cut into squares and serve warm.

Notes

Pro tip: keep the brie sliced evenly so it melts at the same rate across both flatbreads. Store leftover flatbread covered in the fridge up to 2 days; reheat on a sheet pan at 400°F for 3–5 minutes to re-crisp edges. Freezing isn’t recommended because the arugula and cranberry sauce texture can turn watery. Dietary swap: use a dairy-free brie-style alternative to make it dairy-free while keeping the same bake-and-top method.