Description
An easy and elegant appetiser featuring crisp golden flatbread topped with creamy melted Brie, sweet dried cranberries, crunchy toasted walnuts, fresh thyme, and a warm hot honey drizzle with a gentle hint of spice.
Ingredients
For the Flatbread
2 large flatbreads or naan breads (200 g)
1 tbsp olive oil (15 ml)
6 oz Brie cheese, thinly sliced (170 g)
1/2 cup dried cranberries (75 g)
3/4 cup walnuts, roughly chopped (85 g)
1 tsp fresh thyme leaves (3 g)
For the Hot Honey Drizzle
3 tbsp honey (63 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
For Garnish (optional)
1 tbsp fresh thyme leaves (3 g)
1 tbsp dried cranberries (10 g)
1 tbsp toasted walnuts, chopped (8 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the flatbreads on the prepared baking sheet and brush the surface lightly with olive oil.
2. Arrange the thinly sliced Brie evenly over each flatbread, leaving a small border around the edges. Scatter the dried cranberries and roughly chopped walnuts over the Brie, then sprinkle with fresh thyme leaves.
3. Bake the flatbreads for 8–12 minutes, or until the edges are crisp and golden and the Brie has melted into a soft, creamy layer.
4. While the flatbreads bake, add the honey, red pepper flakes, and fresh lemon juice to a small saucepan. Warm over low heat for 1–2 minutes, stirring gently until smooth and warmed through.
5. Remove the flatbreads from the oven and let them rest for 1–2 minutes so the melted Brie can settle slightly.
6. Drizzle the warm hot honey generously over the Brie, cranberries, and walnuts.
7. Finish with fresh thyme, extra dried cranberries, and chopped toasted walnuts, if desired.
8. Slice the flatbreads into wedges and serve warm while the base remains crisp and the Brie is soft and creamy.
Notes
Leave a small border around the flatbread so the edges become crisp and golden while the centre stays tender.
Slice the Brie thinly so it melts evenly across the flatbread.
Watch the walnuts during the final minutes of baking to prevent them from becoming too dark.
Warm the honey gently over low heat rather than cooking it.
Drizzle the hot honey after baking to help keep the flatbread crisp.
Large naan breads work well as a sturdy alternative to flatbread.
Camembert can be substituted for Brie for a similar soft and creamy texture.
Assemble the flatbread shortly before baking for the crispest result.
Serve soon after adding the hot honey while the Brie is soft and the flatbread remains crisp.
Leftovers can be stored in an airtight container in the refrigerator and reheated gently. Add fresh hot honey after reheating for the best texture.
Adjust the red pepper flakes to make the hot honey milder or spicier.
Serve as an appetiser, party snack, starter, or alongside a simple green salad for a light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American