Description
An easy and elegant flatbread featuring creamy melted Brie, crisp apples, sweet-tart dried cranberries, crunchy candied walnuts, and a bright hot honey and lemon drizzle. Perfect for entertaining, brunch, snacks, or a light lunch.
Ingredients
For the Flatbread
2 large naan breads or flatbreads
8 oz (225 g) Brie cheese, thinly sliced
1 large crisp apple, thinly sliced
1/3 cup (40 g) dried cranberries
1/2 tsp fresh thyme leaves
1 tbsp olive oil
For the Candied Walnuts
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp brown sugar
1 tbsp butter
1/4 tsp cinnamon
Pinch of salt
For the Hot Honey Finish
2 tbsp hot honey
1 tsp fresh lemon juice
1/2 tsp fresh thyme leaves
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the naan breads or flatbreads on the sheet and lightly brush them with olive oil.
2. Melt the butter in a small skillet over medium-low heat. Add the chopped walnuts, brown sugar, cinnamon, and salt. Cook for 3–4 minutes, stirring constantly, until glossy and lightly caramelized.
3. Transfer the candied walnuts to parchment paper, spread them apart, and let them cool until the coating has firmed slightly.
4. Wash and thinly slice the apple. Gently pat the slices dry with paper towels to remove excess moisture.
5. Arrange the Brie slices evenly over each flatbread, leaving a small border around the edges. Add the apple slices and dried cranberries evenly over the Brie.
6. Sprinkle the fresh thyme leaves over the toppings.
7. Bake for 10–12 minutes, or until the Brie is melted and creamy and the flatbread edges are crisp and golden.
8. While the flatbreads bake, stir together the hot honey and fresh lemon juice in a small bowl.
9. Remove the flatbreads from the oven and immediately scatter the cooled candied walnuts over the melted Brie and warm apples.
10. Drizzle the hot honey and lemon mixture evenly over both flatbreads. Add a few extra fresh thyme leaves if desired.
11. Let the flatbreads rest for 2–3 minutes, then slice into pieces and serve warm.
Notes
Honeycrisp, Pink Lady, Fuji, or Granny Smith apples all work well because they provide a good balance of sweetness, acidity, and crisp texture. Pat the apple slices dry before assembling to help keep the flatbread crisp. Do not overcrowd the flatbread so the toppings melt and bake evenly. Watch the candied walnuts carefully because brown sugar can caramelize quickly. Keep the heat moderate and stir constantly. Use a good-quality creamy Brie for the best melting texture. There is no need to remove the Brie rind because it is edible and melts with the cheese. Trim it only if you prefer a smoother texture. Pecans can be substituted for walnuts and candied using the same method. Regular honey can be used instead of hot honey for a milder flavour. The candied walnuts can be prepared ahead of time, but assemble and bake the flatbread shortly before serving for the best texture. Store leftovers in an airtight container in the refrigerator and reheat in the oven until warmed through. Serve as an appetizer, holiday snack, brunch dish, or alongside a simple green salad for a light lunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American