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Brie Cranberry Flatbread

Brie cranberry flatbread with a crisp golden crust and melted brie pools. Bake naan until the edges turn crisp, then top with arugula, toasted pecans, and a honey drizzle.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

naan flatbreads
  • 2 naan flatbreads
olive oil
  • 1 tbsp olive oil
brie
  • 6 oz brie Sliced
whole berry 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
 

Bake the flatbread
  1. Preheat the oven to 425F and place naan flatbreads on a sheet pan. Brush the flatbreads with olive oil for a golden, crisp edge.
  2. Arrange sliced brie over the flatbreads in an even layer. Make sure brie covers most of the surface so it melts into pools.
  3. Dot the brie with spoonfuls of whole berry cranberry sauce, then sprinkle with chopped pecans and fresh rosemary. Distribute the toppings so each square gets a bit of fruit, crunch, and herb.
  4. Bake for 10-12 minutes at 425F, until the brie is melted and the edges are crisp. Look for bubbling cheese and browned, set edges.
Finish and serve
  1. Top the baked flatbread with baby arugula while it’s still warm. The arugula should wilt slightly but stay bright green.
  2. Drizzle with honey for a glossy finish. Use a thin stream so you get sweet ribbons across the surface.
  3. Cut into squares and serve warm. Serve immediately so the brie stays gooey.

Notes

For the crispest crust, keep the naan flat and don’t overload toppings—aim for brie coverage plus scattered cranberry, pecans, and rosemary. Store leftovers covered in the refrigerator up to 2 days; reheat on a sheet pan at 400F for 4-6 minutes to re-crisp the edges. Freezing isn’t recommended because arugula and cranberry sauce texture can break down. For a lighter option, swap brie with a reduced-fat brie and expect a slightly less creamy melt.