Description
Mini Naan with Brie, Cranberries & Toasted Walnuts with a Hot Honey Drizzle is an easy, crowd-pleasing appetiser featuring warm, melted Brie, sweet-tart dried cranberries, crunchy toasted walnuts, fresh thyme, and gently spiced lemon hot honey. Baked until golden and finished with an optional balsamic glaze, these mini naan bites are perfect for holiday gatherings, dinner parties, and casual entertaining.
Ingredients
For the Mini Naan:
8 mini naan breads (400 g)
250 g Brie cheese, thinly sliced
1/2 cup dried cranberries (75 g)
3/4 cup walnuts, roughly chopped (85 g)
1 tbsp olive oil (15 ml)
1 tsp fresh thyme leaves (2 g)
1/4 tsp black pepper (0.5 g)
For the Hot Honey Drizzle:
1/4 cup honey (85 g)
1/2 tsp red pepper flakes (1 g)
1 tbsp fresh lemon juice (15 ml)
1 tsp olive oil (5 ml)
For Serving:
1 tbsp fresh thyme leaves (2 g)
1 tbsp balsamic glaze (15 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and arrange the mini naan breads in a single layer.
2. Brush each naan lightly with olive oil. Arrange the Brie slices evenly over the breads, then scatter the dried cranberries and chopped walnuts on top. Sprinkle with fresh thyme and black pepper.
3. Bake for 8–12 minutes, until the naan edges are golden and crisp and the Brie has melted and become bubbly. Check towards the end of the baking time to prevent over-browning.
4. While the naan bakes, combine the honey and red pepper flakes in a small saucepan over low heat. Warm gently for 2–3 minutes, stirring occasionally. Do not allow the honey to boil.
5. Remove the saucepan from the heat and stir in the fresh lemon juice and olive oil until combined.
6. Remove the mini naan from the oven and let them rest for 1–2 minutes. Drizzle the warm hot honey over each naan, adjusting the amount to your taste.
7. Finish with fresh thyme and a light drizzle of balsamic glaze, if desired. Arrange on a serving platter and serve immediately while the Brie is warm and creamy and the edges remain crisp.
Notes
Choose sturdy mini naan breads that can hold the toppings without becoming too soft. Slice the Brie evenly so it melts consistently during the short baking time. Distribute the cranberries and walnuts evenly so every naan has a balanced combination of flavours. Start checking the naan after 8 minutes because thinner breads may cook more quickly. Warm the honey gently and avoid boiling it to preserve its flavour. Use fewer red pepper flakes for a milder drizzle or add a little more for extra heat. Add the hot honey and balsamic glaze after baking to help the naan remain crisp. You can prepare the hot honey, slice the Brie, chop the walnuts, and measure the cranberries ahead of time. Assemble and bake shortly before serving for the best texture. Camembert can replace Brie for a similar creamy texture. Goat cheese is another option for a tangier flavour. Dried cranberries are recommended over fresh cranberries because they add sweetness without releasing excess moisture. Serve with olives, fresh grapes, sliced pears, a simple green salad, roasted vegetables, or stuffed mushrooms. Allow leftovers to cool, then refrigerate in an airtight container and use within 2 days. Reheat on a baking sheet at 350°F (180°C) until the cheese is warmed through. The bread may soften during storage. Nutritional values are approximate and may vary depending on the brands of naan, Brie, honey, and other ingredients used.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean