Crispy Flatbread with Brie and Cranberries

Why You’ll Love This Recipe

I love how simple yet impressive this flatbread is. It comes together in just 20 minutes but looks and tastes like something I’d order at a chic café. The warm brie melts into the crispy base, the cranberries add a burst of tangy sweetness, and the almonds give just the right crunch. With the honey drizzle and a sprinkle of fresh thyme, it’s rich, balanced, and full of texture. It’s ideal for when I want something that feels a little fancy with almost no effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Base
2 flatbreads or naan

Cheese
115 grams brie cheese, sliced

Toppings
30 grams dried cranberries
30 grams sliced almonds, toasted
1 teaspoon fresh thyme leaves (optional)

Finishing
15 milliliters olive oil
15 milliliters honey
Pinch of sea salt
Pinch of cracked black pepper

Directions

1. I preheat the oven to 200°C (about 400°F) and place the flatbreads on a baking sheet.

2. I lightly brush each flatbread with olive oil to help them crisp and brown evenly in the oven.

3. Then I layer the sliced brie evenly across the flatbreads, making sure there’s a little bit of cheese in every bite.

4. I sprinkle the dried cranberries and toasted almonds over the top, adding thyme leaves for an herbal note if I’m using them.

5. I bake the flatbreads for 8–10 minutes, just until the brie is melted and the edges are golden and crispy.

6. After baking, I drizzle the tops with honey and season with a pinch of sea salt and freshly cracked black pepper.

7. I slice them into wedges and serve them warm or at room temperature.

Servings and Timing

Yield: 2 flatbreads (serves 2 as a main or 4 as an appetizer)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• I sometimes swap the brie for goat cheese or camembert for a different creamy texture.

• For a holiday twist, I use cranberry sauce instead of dried cranberries.

• I’ve added arugula or baby spinach after baking for a fresh, peppery bite.

• A few thin apple slices under the cheese add a fruity crunch that pairs beautifully with the brie.

• I occasionally finish it with a balsamic glaze instead of honey for a deeper, tangy flavor.

Storage/Reheating

These flatbreads are best served fresh out of the oven, but if I have leftovers, I store them in the fridge wrapped in foil for up to 2 days. To reheat, I pop them in the oven at 180°C (350°F) for about 5–7 minutes to restore the crispness. I avoid the microwave since it softens the flatbread too much.

FAQs

Can I use store-bought naan for this?

Yes, I often use naan or any flatbread I have on hand. It works beautifully and crisps up nicely in the oven.

Do I need to remove the rind from the brie?

Nope. I leave the rind on—it softens and blends into the flatbread as it bakes. It also adds a subtle earthiness I really enjoy.

Can I make this ahead of time?

I usually prep the toppings ahead, but I assemble and bake just before serving so the flatbread stays crisp and the cheese is perfectly melted.

What wine pairs best with this?

I love serving this with a glass of chilled white wine like Sauvignon Blanc or a fruity rosé. The sweetness and acidity balance the richness of the cheese.

Can I use other dried fruits?

Definitely. I’ve tried it with dried cherries, figs, and even apricots. Each one brings a unique flavor, and they all pair well with brie.

Conclusion

This Crispy Flatbread with Brie and Cranberries is a simple yet luxurious dish I love making for any occasion. It’s quick to prepare, easy to adapt, and full of contrasting flavors and textures. Whether I’m serving it as an appetizer, a light lunch, or a party snack, it always feels special—and it always disappears fast.

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