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Brie and Cranberry Flatbread

Brie and cranberry flatbread bakes on naan until the edges are crisp and the Brie is melted and bubbling. Pecans and fresh thyme add a crunchy, savory finish to this easy appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting 2 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 naan flatbreads 8-inch
  • 0.5 cup whole-berry cranberry sauce
  • 6 oz Brie thinly sliced
  • 0.25 cup pecans chopped
  • 1 tsp thyme fresh leaves

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large baking sheet with parchment paper.
  3. Place the naan on the baking sheet.
  4. Spread the cranberry sauce over each naan, leaving a small border around the edges.
  5. Arrange the Brie over the cranberry sauce.
  6. Sprinkle with the pecans and thyme.
  7. Bake for 8 to 12 minutes, until the edges are crisp and the Brie is melted and bubbling.
  8. Rest for 2 minutes.
  9. Slice and serve.

Notes

For crisp edges, leave a small border around the flatbreads when spreading the cranberry sauce. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use certified gluten-free naan.