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Brie Cranberry Flatbread

Brie cranberry flatbread with melted brie pools and ruby cranberry sauce on a crisp golden naan base. Baked at high heat until the edges turn crisp, then finished 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, Snack
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F. Place the flatbreads on a baking sheet and brush the tops with olive oil, so the surface is lightly coated and ready to crisp.
Assemble toppings
  1. Arrange the sliced brie over the flatbreads. Make sure the brie covers the surface in an even layer so it melts into pools during baking.
  2. Dot the flatbreads with spoonfuls of whole berry cranberry sauce. Leave small gaps so the brie can brown at the edges.
  3. Sprinkle the pecans and chopped rosemary over the cranberry and brie. Distribute them across the top for a toasted crunch and fragrant herbal finish.
Bake
  1. Bake at 425°F for 10 to 12 minutes, until the brie is melted and the edges are crisp. Look for bubbly melted cheese with browned, crisping edges.
Finish and serve
  1. Top the hot flatbread with baby arugula. Add the greens right after baking so they stay fresh and slightly wilted.
  2. Drizzle with honey over the warm flatbread. Use a light, even drizzle so each bite gets a sweet finish.
  3. Cut into squares and serve warm. Portion while hot so the melted brie stays cohesive.

Notes

For best crisp edges, spread brie evenly and avoid overloading with cranberry sauce. Store leftovers in the refrigerator up to 3 days; rewarm in a 400°F oven until edges crisp again. Freezing is not recommended because the arugula and cranberry texture can suffer. For a dairy-reduced option, use a brie-style plant-based cheese that melts well, and keep the bake time within 10–12 minutes.