A delicious sweet-and-savory appetizer featuring crisp flatbread, creamy melted Brie, tart cranberries, crunchy toasted walnuts, fresh thyme, and a light honey drizzle.
Ingredients
- 1 package store-bought flatbread, about 2 large flatbreads
- 8 oz Brie cheese, thinly sliced; rind removed if desired
- ½ cup dried cranberries
- ½ cup walnuts, chopped and toasted
- 1 tbsp olive oil
- 1 tbsp honey, for drizzling
- 1 tsp fresh thyme leaves, chopped, plus extra for garnish
- ¼ tsp black pepper
- Pinch of sea salt
Instructions
- Preheat the oven:
Heat oven to 400°F (200°C). Line a large baking sheet with parchment paper. - Toast the walnuts:
If not already toasted, place the chopped walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove immediately and set aside. - Prepare the flatbread:
Place the flatbreads on the prepared baking sheet. Brush each lightly with olive oil, especially around the edges. - Add the Brie:
Arrange the sliced Brie evenly over the flatbreads, leaving a small border around the edges. - Sprinkle the dried cranberries and toasted walnuts evenly over the Brie.
- Add the chopped thyme, black pepper, and a small pinch of sea salt.
- Bake:
Bake for 8–12 minutes, or until the flatbread edges are crisp and golden and the Brie is melted and bubbling. - Finish:
Remove from the oven and let cool for 2–3 minutes. Drizzle lightly with honey and sprinkle with additional fresh thyme. - Cut into wedges or bite-sized pieces and serve warm.
Nutrition Information
Approximate per serving, assuming 8 servings:
- Calories: 270–300
- Protein: 8–9 g
- Carbohydrates: 27–30 g
- Fat: 16–18 g
- Fiber: 2–3 g
- Sugar: 13–16 g
- Sodium: 400–500 mg
Values vary depending on the flatbread, Brie, and dried cranberries used.
Recipe Tips
- For extra crispiness: Bake the flatbread directly on a preheated baking sheet.
- Don’t overload it: Too many toppings can make the center soft rather than crisp.
- Watch the walnuts: They can burn quickly, so toast them just until fragrant.
- Balance the sweetness: If your cranberries are very sweet, use a lighter drizzle of honey.
- For a stronger savory flavor: Add a small pinch of red pepper flakes or a little extra black pepper.
Q&A
Do I have to remove the Brie rind?
No. Brie rind is edible and safe to eat. Removing it simply creates a smoother texture and milder flavor.
Can I use fresh cranberries?
Dried cranberries work best because they provide concentrated sweetness and chewiness. Fresh cranberries are much more tart and watery.
Can I substitute the walnuts?
Yes. Pecans, almonds, or hazelnuts are good alternatives. For a nut-free version, use toasted pumpkin seeds or sunflower seeds.
Can I prepare this ahead of time?
You can assemble the flatbread several hours ahead and refrigerate it covered. Add the honey after baking rather than before.
Can I use another cheese?
Yes. Camembert, goat cheese, or a mild creamy cheese can work well.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer to restore crispness.
Can I freeze it?
It is best served fresh. Freezing can affect the texture of the Brie and flatbread.
What can I serve with it?
Serve it as an appetizer with a green salad, or pair it with sliced apples, pears, grapes, or a simple vegetable platter.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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