Crispy Flatbread with Brie, Cranberries & Toasted Almonds
When it comes to effortless yet elegant appetizers, this Crispy Flatbread with Brie, Cranberries & Toasted Almonds is a clear showstopper. Whether you’re hosting friends for a cozy evening in or looking for something indulgent to treat yourself to on a calm afternoon, this warm flatbread is a go-to combination of creamy, sweet, savory, and crunchy.
The magic lies in its simplicity—soft Brie melting into crisp flatbread, balanced with tart dried cranberries, and finished with the delicate crunch of toasted almonds. A drizzle of honey adds a touch of sweetness, while fresh thyme gives it that beautiful herbaceous note that makes every bite feel gourmet. It’s a perfectly balanced blend of seasonal flavors that feels just as at home during holiday gatherings as it does on a casual weeknight.
Serve this warm, slice it into shareable pieces, and watch it disappear in moments. With minimal prep and fresh, bright flavors, this flatbread proves that a truly memorable dish doesn’t need to be complicated—just thoughtfully crafted with ingredients that shine.
Crispy Flatbread with Brie, Cranberries & Toasted Almonds
Ingredients:
1 pre-made flatbread or naan
4 oz Brie cheese, sliced
¼ cup dried cranberries
2 tablespoons sliced almonds, toasted
1 tablespoon honey (plus extra for drizzling)
½ teaspoon fresh thyme leaves
1 teaspoon olive oil
Pinch of salt and black pepper
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Brush the flatbread with olive oil and place it on the baking sheet.
Arrange the Brie slices evenly over the flatbread.
Scatter the dried cranberries and toasted almonds over the cheese.
Drizzle with honey and sprinkle with fresh thyme, salt, and black pepper.
Bake for 10-12 minutes, or until the cheese is melted and the flatbread is crispy.
Remove from the oven, drizzle with extra honey if desired, slice, and serve warm.
Prep Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes
Kcal: 290 kcal per serving
Servings: 2
