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Brie Cranberry Flatbread

Brie cranberry flatbread with melted brie and ruby cranberry sauce baked on crisp naan. Finished with arugula, toasted pecans, rosemary, and a honey drizzle for a warm, shareable snack.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Naan flatbreads
  • 2 naan flatbreads
Brie and toppings
  • 1 tbsp olive oil
  • 6 oz brie
  • 0.5 cup whole berry cranberry sauce
  • 0.25 cup pecans
  • 1 cup baby arugula
  • 1 tbsp honey
  • 1 tsp fresh rosemary

Equipment

  • 1 sheet pan

Method
 

Bake the flatbread
  1. Preheat the oven to 425F. Place the flatbreads on a baking sheet and brush them with olive oil.
  2. Arrange the brie slices over the flatbreads. Make sure the brie covers most of the surface for melted pools.
  3. Dot the flatbreads with spoonfuls of whole berry cranberry sauce. Sprinkle with chopped pecans and fresh rosemary for even coverage.
  4. Bake for 10-12 minutes at 425F, until the brie is melted and the edges are crisp. Watch for the crust to turn golden at the corners.
Finish and serve
  1. Top the baked flatbread with baby arugula while it’s still warm. The arugula should look bright and slightly wilted from the heat.
  2. Drizzle honey over the flatbread. Use a light, even drizzle so each square gets a little sweetness.
  3. Cut into squares and serve warm. Portion right away for the crispiest edges.

Notes

Pro tip: slice the brie evenly so it melts at the same rate across the naan. Store leftovers in the fridge up to 3 days, reheating in a 425F oven for 3-5 minutes to re-crisp edges; freezing not recommended because arugula and brie texture can change. For a dairy-light option, use a brie-style plant-based cheese in the same 6 oz amount.