Ingredients
Scale
- 1 pre-made flatbread crust (about 10–12 inches)
- 4 ounces Brie cheese, rind left on, thinly sliced
- 1/4 cup dried cranberries
- 1 tablespoon olive oil
- 2 tablespoons chopped pecans or walnuts
- 1 tablespoon honey or balsamic glaze
- 1 pinch sea salt
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the flatbread crust on a baking sheet and lightly brush the surface with the olive oil, followed by a light sprinkle of sea salt.
- Step 2: Arrange the thin slices of Brie cheese evenly across the flatbread, leaving a small border around the edges. Scatter the dried cranberries over the cheese.
- Step 3: Bake for 8 to 12 minutes, or until the edges of the flatbread are golden brown and the cheese is completely softened and starting to bubble slightly.
- Step 4: Carefully remove the flatbread from the oven. Sprinkle the chopped pecans or walnuts across the melted cheese.
- Step 5: Drizzle the entire flatbread with the honey (or balsamic glaze) and finish with a grind of fresh black pepper.
- Step 6: Let cool for 1-2 minutes, then slice into wedges or squares and serve immediately while hot and crispy.
Notes
- If storing leftovers, refrigerate them promptly, but for best flavor and texture, aim to consume this flatbread on the day it is made.
- To recapture the fresh crispness, always reheat slices on a baking sheet in a 350°F oven for a few minutes rather than using a microwave which will make the crust soggy.
- This flatbread is excellent as a starter, but elevates beautifully when served alongside a small mound of lightly dressed peppery arugula for a fresh flavor contrast.
- Chef's Note: Choose your glaze carefully; honey enhances the sweetness of the cranberries, while balsamic glaze offers a crucial acidic counterpoint to the creamy Brie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American