Description
An easy and elegant appetiser featuring crisp flatbread topped with creamy melted Brie, juicy pomegranate seeds, crunchy toasted walnuts, fresh thyme, and a warm honey drizzle with a gentle kick. Perfect for entertaining, sharing, or a simple snack.
Ingredients
For the Flatbread:
2 flatbreads or naan (about 180 g)
1 tbsp olive oil (15 ml)
For the Topping:
150 g Brie cheese, sliced (150 g)
½ cup pomegranate seeds (80 g)
½ cup walnuts, toasted and roughly chopped (70 g)
For the Hot Honey:
3 tbsp honey (63 g)
½–1 tsp crushed red pepper flakes (1–2 g)
1 tsp fresh lemon juice (5 ml)
For Garnish:
1 tsp fresh thyme leaves (1 g)
¼ tsp flaky sea salt (1 g)
Instructions
1. Preheat the oven to 425°F (220°C). Place the flatbreads or naan on a baking sheet and lightly brush the tops with olive oil.
2. Arrange the sliced Brie evenly over the flatbreads, leaving a small border around the edges.
3. Bake for 8–10 minutes, or until the flatbread is crisp around the edges and the Brie has melted into a creamy topping. Watch the edges closely toward the end of baking.
4. While the flatbreads are baking, combine the honey, crushed red pepper flakes, and fresh lemon juice in a small saucepan. Warm gently over low heat for 1–2 minutes, stirring occasionally. Remove from the heat once warm and fragrant.
5. Remove the flatbreads from the oven and immediately scatter the pomegranate seeds and toasted walnuts over the melted Brie.
6. Drizzle the warm hot honey generously over the flatbreads. Finish with fresh thyme leaves and flaky sea salt.
7. Let the flatbreads rest for 2–3 minutes, then slice into portions and serve warm.
Notes
Choose a sturdy flatbread or naan that can support the melted Brie and toppings without becoming too soft. Leave a small border around the edges to create a crisp outer rim. Bake just until the Brie is melted and creamy. Overbaking can cause the cheese to become too oily. Toast the walnuts before adding them for deeper flavour and better crunch. Use ½ teaspoon of crushed red pepper flakes for a gentler hot honey or up to 1 teaspoon for more noticeable heat. Add the pomegranate seeds and walnuts after baking to help preserve their texture. Drizzle the hot honey just before serving to help keep the flatbread crisp. The hot honey can be prepared ahead and gently warmed again before serving. Another soft, creamy cheese that melts easily can be substituted for Brie. Pre-prepared pomegranate seeds can be used for convenience. Keep them chilled until needed. For a less spicy version, reduce the crushed red pepper flakes or leave them out. Serve warm soon after baking while the Brie is creamy, the flatbread is crisp, and the walnuts remain crunchy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American