🧀 Cranberry Walnut Brie Flatbread
This Cranberry Walnut Brie Flatbread is ready in 20 minutes. Store-bought flatbread gets extra-virgin olive oil, melted brie, toasted walnuts, and dried cranberries. A thin honey drizzle and rosemary finish the board.
I love how little work this is after the oven is hot. Do not flood it with honey, and that extra rosemary is not optional. 🌿
Jump to Recipe ↓ 🧀
Why You’ll Love This Flatbread 🌿
- 🧀 Ready in 20 minutes
- 🍞 Crisp golden edges
- 🧀 Melted brie
- 🥜 Toasted walnuts
- 🍒 Dried cranberries
- 🌿 Fresh rosemary
- 🍽️ Anti-inflammatory Mediterranean appetizer
Why This Flatbread Fits an Anti-Inflammatory Mediterranean Plate
Walnuts, extra-virgin olive oil, herbs, and a modest amount of cheese are the Mediterranean pattern. Cranberries add the tart-sweet note from the photo. Honey is a thin finish, not a glaze poured over the whole board.
Use a hot oven so the crust browns before the brie runs off the edges.
Frequently Asked Questions ❓
What bread should I use? 🍞
Naan, pita, or a thin pizza crust all work. A store-bought flatbread matches the photo.
Can I swap the brie? 🧀
Yes. Goat cheese or fresh mozzarella both melt. Brie is what you see in the slices.
Are the cranberries sweetened? 🍒
Most dried cranberries are. Use a light handful so the flatbread does not turn into dessert.
Can I make it ahead? 🥡
Assemble just before baking. Leftovers reheat in a hot skillet so the crust stays crisp.
🧀 Cranberry Walnut Brie Flatbread
Ingredients 🛒
- 1 large flatbread or 2 naan
- 1 tablespoon extra-virgin olive oil
- 6 oz (170 g) brie, sliced
- ⅓ cup walnuts, roughly chopped
- ¼ cup dried cranberries
- 1 teaspoon chopped rosemary, plus sprigs to finish
- 1 tablespoon honey
- 1 tablespoon chopped parsley
- Pinch of black pepper
Instructions 👩🍳
- Heat the oven to 425°F (220°C). Set the flatbread on a sheet pan.
- Brush with olive oil. Lay the brie over the top, leaving a small border.
- Scatter walnuts, cranberries, and chopped rosemary. Grind on black pepper.
- Bake 10–12 minutes, until the crust is golden and the brie is melted.
- Drizzle with honey. Finish with parsley and rosemary sprigs. Slice and serve warm.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 360 |
| Protein | 12g |
| Net carbohydrates | 26g |
| Total carbohydrates | 28g |
| Fiber | 2g |
| Total fat | 22g |
| Sodium | 420mg |
Estimates based on flatbread, brie, walnuts, cranberries, olive oil, and a thin honey drizzle. Exact numbers vary with bread size.
Notes & Tips 💡
- Pat the brie slices dry if they look wet. Extra moisture softens the crust.
- Extra-virgin olive oil is the base. Honey is only the finish.
- Toast the walnuts in a dry pan for 2 minutes if you want more crunch.
- A pinch of chili flakes is a good extra if you like heat with the sweet cranberries.
- This is best eaten right away while the cheese is melted and the crust is loud.
This Cranberry Walnut Brie Flatbread is sweet, salty, and done in 20 minutes. A simple board built on olive oil, walnuts, brie, and rosemary. 🧀🍯
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
