Use a sturdy flatbread or naan that can hold the toppings without becoming too soft. Avoid overloading the flatbread with Brie or other toppings, as excess moisture can make the center soggy. If the walnuts are not already toasted, toast them briefly in a dry skillet for extra flavor and crunch. Hot honey pairs especially well with creamy Brie and tart cranberries. Regular honey can be combined with a pinch of chili flakes. Add the honey after baking to keep its flavor bright and create a glossy finish. The edible Brie rind can be left on. Trim it away if you prefer a smoother appearance or milder flavor. Camembert is an excellent substitute for Brie. Goat cheese or another mild soft cheese can also be used. Dried cranberries are recommended because they provide concentrated sweetness and a chewy texture. For the best crisp texture, assemble the flatbread shortly before baking and serve soon after it comes out of the oven. You can assemble the flatbread a short time ahead and refrigerate it until ready to bake. Serve as an appetizer, party snack, or holiday starter with olives, grapes, fresh fruit, additional cheese, toasted nuts, soup, roasted vegetables, or a simple green salad.