🧀 Crispy Flatbread with Brie, Cranberries & Toasted Walnuts with a Hot Honey Drizzle
Servings: 4–6 | Prep Time: 10 minutes | Cook Time: 10–15 minutes
📝 Ingredients
For the Flatbread:
2 pieces of flatbread (naan, lavash, or thin pizza crusts)
6 oz Brie cheese, sliced (rind on or off depending on preference)
1/3 cup dried cranberries
1/3 cup toasted walnuts, roughly chopped
1 tbsp fresh rosemary or thyme (optional, for garnish)
For the Hot Honey:
1/4 cup honey
1/2–1 tsp red pepper flakes (adjust to taste)
1 tsp apple cider vinegar (optional, for a slight tang)
Optional Add-Ons:
Balsamic glaze (a few drizzles for a sweet-tart contrast)
Arugula or microgreens (for a peppery finish)
Sea salt flakes (for finishing)
👩🍳 Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Prepare Flatbread Base
Place flatbreads on the baking sheet.
Evenly distribute Brie slices on top of each flatbread.
Scatter the cranberries and toasted walnuts over the Brie.
3. Bake
Bake in the preheated oven for 10–12 minutes, or until the Brie is melted and bubbly and the edges of the flatbread are golden and crisp.
4. Make Hot Honey (While Baking)
In a small saucepan, gently warm the honey over low heat (don’t boil).
Stir in red pepper flakes and apple cider vinegar if using.
Let it infuse for 5 minutes, then remove from heat. Strain out the flakes if desired.
5. Assemble and Serve
Once the flatbread is out of the oven, drizzle generously with hot honey.
Garnish with fresh herbs, arugula, or a light drizzle of balsamic glaze, if using.
Slice into pieces and serve warm.
🍷 Pairing Suggestions
White wines like Chardonnay or Sauvignon Blanc
Light reds like Pinot Noir
Sparkling wine or Prosecco
💡 Tips
Shortcut: Use store-bought hot honey like Mike’s Hot Honey.
Brie sub: Camembert or goat cheese works great too.
Nut-free option: Sub in roasted pepitas or skip the nuts altogether.
