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Brie Cranberry Flatbread

Brie cranberry flatbread with crisp, golden edges and a melty brie layer, finished with ruby cranberry dots, arugula, toasted pecans, and a honey drizzle. Oven-baked on naan for quick prep and an easy snackable square format.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

2 naan flatbreads
  • 2 naan flatbreads
olive oil
  • 1 tbsp olive oil
brie
  • 6 oz brie Slice before assembling.
cranberry sauce
  • 0.5 cup whole berry cranberry sauce
pecans
  • 0.25 cup pecans Chop before sprinkling.
arugula
  • 1 cup baby arugula
honey
  • 1 tbsp honey
fresh rosemary
  • 1 tsp fresh rosemary Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble
  1. Preheat oven to 425F. Place naan flatbreads on a sheet pan and brush each with olive oil.
  2. Arrange brie slices 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. Sprinkle with pecans and fresh rosemary so they roast on top.
Bake and finish
  1. Bake 10-12 minutes at 425F until brie is melted and the edges are crisp. Watch for bubbling brie and a lightly golden crust on the naan.
  2. Top with baby arugula and drizzle with honey immediately after baking. Cut into squares and serve warm.

Notes

For the crispest edges, keep the sheet pan in the oven while it preheats, then add the oiled naan; this helps the naan start crisping right away. Store leftovers in the refrigerator up to 2 days; rewarm on a hot sheet pan or in a 350F oven until just heated through (arugula may wilt). Freezing isn’t recommended because brie and cranberry sauce texture can change after thawing. For a gluten-free option, use gluten-free flatbread or tortillas and bake the same way—watch closely for crispness at the edges.