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Brie Cranberry Flatbread

Brie cranberry flatbread with a crisp golden naan base, melted brie pools, and ruby cranberry sauce. Finished with arugula, toasted pecans, rosemary, and a honey drizzle for a warm, shareable appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 420
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
baby arugula
  • 1 cup baby arugula
honey
  • 1 tbsp honey
fresh rosemary
  • 1 tsp fresh rosemary chopped

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 425F. Place the naan flatbreads on a baking sheet and brush with olive oil.
  2. Arrange the brie slices over the flatbreads. Keep the brie in an even layer so it melts in pools.
  3. Dot the brie with spoonfuls of whole berry cranberry sauce. Scatter the pecans and fresh rosemary over the top.
Bake and finish
  1. Bake for 10-12 minutes until the brie is melted and the edges are crisp. Look for bubbling melted cheese and a golden, toasty crust.
  2. Top with baby arugula and drizzle with honey. Add the arugula right after baking so it stays bright and slightly crisp.
  3. Cut into squares and serve warm. Portion while the flatbread is hot so the cheese stays cohesive.

Notes

For the crispest edges, keep the naan flatbreads in a single layer on the sheet pan and bake until you see melted brie bubbling with browned crust around the edges. Store leftovers in the refrigerator up to 2 days; rewarm in a 425F oven for 3-5 minutes to re-crisp the base (microwave softens it). Freeze not recommended due to the arugula and cranberry topping texture. If you need a dairy-lite option, swap brie with a plant-based brie-style cheese designed to melt.