Description
An easy, elegant flatbread topped with creamy melted Brie, sweet ripe pear, tart dried cranberries, crunchy walnuts, rich fig jam, and fresh thyme. A glossy honey-balsamic glaze adds a sweet and tangy finish to this crisp, golden appetiser or light meal.
Ingredients
For the Flatbread
2 large flatbreads or naan breads (200 g)
6 oz Brie cheese, thinly sliced (170 g)
1 large ripe pear, thinly sliced (180 g)
1/2 cup dried cranberries (75 g)
3 tbsp fig jam (60 g)
1/4 cup walnuts, roughly chopped (30 g)
1 tbsp fresh thyme leaves (3 g)
For the Balsamic Glaze
1/4 cup balsamic vinegar (60 ml)
1 tbsp honey (21 g)
For Garnish (optional)
1 tbsp fresh thyme leaves (3 g)
1 tbsp chopped walnuts (8 g)
1 tbsp dried cranberries (10 g)
1 tsp flaky sea salt (2 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and place the flatbreads on top in a single layer.
2. Spread the fig jam evenly over each flatbread, leaving a small border around the edges.
3. Arrange the sliced Brie evenly over the fig jam. Add the thinly sliced pear, dried cranberries, and chopped walnuts. Sprinkle the fresh thyme leaves over the top.
4. Bake for 10–12 minutes, or until the Brie is melted, the pears are tender, and the flatbread edges are crisp and golden.
5. While the flatbreads bake, combine the balsamic vinegar and honey in a small saucepan. Simmer over low heat for 4–6 minutes, stirring occasionally, until slightly reduced and glossy. Remove from the heat and let cool slightly.
6. Remove the flatbreads from the oven and let them rest for 2–3 minutes so the melted Brie can settle while the edges remain crisp.
7. Drizzle the warm honey-balsamic glaze evenly over the melted Brie, pears, cranberries, and walnuts.
8. Finish with fresh thyme, extra chopped walnuts, dried cranberries, and a small pinch of flaky sea salt, if desired.
9. Slice the flatbreads into pieces and serve warm.
Notes
Choose a firm-ripe pear that is sweet but still firm enough to slice neatly and hold its shape during baking.
Thinly slice the Brie so it melts quickly and distributes evenly across the flatbread.
Leave a small border around the edges when adding the fig jam and toppings to help keep the flatbread crisp and easy to handle.
Keep the balsamic mixture at a gentle simmer rather than a rapid boil so it reduces gradually without becoming overly thick.
Serve the flatbread soon after baking while the Brie is warm and melted and the edges are still crisp.
Camembert can be used instead of Brie for a similar creamy texture.
The pear, Brie, walnuts, and glaze ingredients can be prepared ahead, but assemble and bake shortly before serving for the best texture.
Walnuts can be omitted or replaced with another preferred nut.
If the balsamic glaze becomes too thick after cooling, gently warm it before drizzling.
Serve with a fresh green salad for a light meal or alongside fruit, nuts, and other appetisers for a sharing platter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American