Description
Crispy pomegranate brie flatbread with melty cheese, ruby pomegranate seeds, toasted walnuts, and a spicy-sweet hot honey drizzle—an elegant 20-minute holiday appetizer!
Ingredients
2 flatbreads or naan
1 tbsp (15 ml) olive oil
150 g brie cheese, sliced
½ cup (80 g) pomegranate seeds
½ cup (70 g) walnuts, toasted
3 tbsp (45 ml) honey
½ tsp chili flakes
Fresh thyme leaves, to garnish
Cracked black pepper, to garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a small dry skillet over medium heat, toast the walnuts for 3–4 minutes until fragrant and lightly golden. Roughly chop.
3. Place the flatbreads on a parchment-lined baking tray and brush generously with olive oil.
4. Arrange slices of brie evenly over the flatbreads (keep the rind on).
5. Bake for 8–10 minutes until the cheese is melted and bubbly, and the edges are crispy and golden.
6. While the flatbread bakes, gently warm the honey and stir in the chili flakes to infuse.
7. Remove flatbreads from the oven and immediately top with pomegranate seeds and toasted walnuts.
8. Drizzle the hot honey generously over the top.
9. Garnish with fresh thyme leaves and cracked black pepper.
10. Slice with a pizza cutter and serve warm immediately.
Notes
Keep the brie rind on—it’s edible, flavorful, and melts beautifully.
Add pomegranate seeds AFTER baking to keep their texture and bright color.
Toast walnuts fresh for the best nutty flavor.
Slice brie while cold for cleaner cuts.
Prep components ahead but bake just before serving.
For a milder version, skip the chili flakes.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer / Snack
- Method: Baking
- Cuisine: Modern American