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Brie Cranberry Flatbread

Brie cranberry flatbread with a crisp golden crust and melty brie, finished with arugula, toasted pecans, and a honey drizzle. Built on naan for fast oven baking and quick square-cut serving.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 320
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
 

Prepare and build
  1. Preheat oven to 425F. Place naan flatbreads on a baking sheet and brush with olive oil.
  2. Arrange brie slices over the flatbreads. Make sure the brie covers most of the surface so it melts into pools.
  3. Dot with spoonfuls of whole berry cranberry sauce. Distribute the sauce evenly so you get ruby cranberry spots in every piece.
  4. Sprinkle with pecans and chopped fresh rosemary. Aim for a light, even layer across the top.
Bake and finish
  1. Bake at 425F for 10-12 minutes, until brie is melted and edges are crisp. Look for bubbling cheese and golden, set naan edges.
  2. Top with baby arugula and drizzle with honey. Add arugula right after baking so it stays fresh and bright.
  3. Cut into squares and serve warm. Use a sharp cut for clean portions through melted brie.

Notes

For the cleanest square cuts, let the flatbread rest for 2 minutes after baking so the melted brie thickens slightly. Store leftovers in the refrigerator up to 2 days; reheat at 350F for 4-6 minutes to re-warm and re-crisp edges. Freezing is not recommended because the arugula and cranberry sauce texture softens. For a lighter option, use part-skim brie while keeping the same cranberry and honey finish.