Crispy Flatbread with Brie, Cranberries and Toasted Almonds (Print version)
Crisp flatbread topped with melty Brie, tart cranberries, toasted almonds, thyme, and honey for a quick festive appetizer.
# Ingredients:
For the flatbread
01 -
2 medium flatbreads or naan, about 7-8 inches each
02 -
1 tablespoon olive oil
03 -
6 oz (170 g) Brie cheese, thinly sliced or torn
04 -
1/3 cup (45 g) dried cranberries
05 -
1/4 cup (25 g) sliced almonds, toasted
06 -
1 teaspoon fresh thyme leaves
07 -
1 tablespoon honey, plus more to taste
08 -
1/4 teaspoon flaky sea salt
09 -
1/8 teaspoon cracked black pepper
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Place a rimmed baking sheet in the oven while it heats for a crisper flatbread base.
02 -
Add the sliced almonds to a dry skillet over medium heat. Cook for 2-3 minutes, stirring often, until lightly golden and fragrant, then transfer to a plate.
03 -
Place the flatbreads on parchment. Brush the tops lightly with olive oil, reaching the edges. Scatter the Brie, cranberries, and toasted almonds evenly over each flatbread.
04 -
Carefully slide the parchment and flatbreads onto the hot baking sheet. Bake for 8-10 minutes, until the edges are crisp and the Brie is melted.
05 -
Drizzle the hot flatbreads with honey. Sprinkle with thyme, flaky salt, and black pepper. Rest for 1 minute, then slice and serve warm.
# Good to know:
01 -
Best served warm within 20 minutes of baking.
02 -
Toast the almonds up to 3 days ahead and store airtight.
03 -
Use cranberry sauce sparingly if replacing dried cranberries.