Introduction
It’s the perfect sweet-and-savory combo: a crisp flatbread base, creamy melted Brie, bright cranberry sauce, and a glossy honey drizzle that ties
everything together. Add a handful of toasted nuts and fresh herbs, and you’ve got a party-worthy bite that disappears faster than you can slice it.
The reason this flatbread works so well is balance. Brie is rich and buttery, so cranberry brings tang and freshness. Honey adds sweetness and shine,
while a pinch of salt (and optional herbs like rosemary or thyme) keeps everything from tasting “dessert-sweet.” It’s a perfect starter for holidays,
game nights, wine nights, or a cozy dinner when you want something light but impressive.
The “regulations” for the best Honey Brie Cranberry Flatbread are simple: use a sturdy flatbread so it crisps without getting soggy, keep the cranberry
layer thin, add Brie evenly so every bite melts, bake hot and fast for crisp edges, and drizzle honey after baking so it stays fragrant and bright.
Follow those rules and you’ll get a flatbread that tastes like a restaurant appetizer—at home.
Ingredients
Main ingredients
- 1 large flatbread (naan, lavash, or prepared flatbread crust)
- 6–8 oz (170–225 g) Brie, sliced or cubed (rind is optional)
- 1/2 to 3/4 cup cranberry sauce (thick whole-berry is best)
- 1–3 tbsp honey (plus more to taste)
Flavor boosters (highly recommended)
- 1–2 tbsp olive oil (light brush on crust for crispness)
- 1/3 cup pecans or walnuts, chopped (toast for extra flavor)
- 1 tsp fresh rosemary or thyme, chopped (optional but delicious)
- Pinch of flaky salt (to balance sweetness)
- Fresh arugula (optional topping after baking)
Optional add-ons
- 2–4 slices bacon, cooked and crumbled
- Thin-sliced red onion (adds bite)
- Orange zest (brightens cranberry)
- Balsamic glaze (swap or add with honey)
- Hot honey (for sweet heat)
Ingredient notes: Choose thick cranberry sauce to avoid soggy flatbread.
Brie melts quickly, so bake just long enough to soften and bubble. Honey goes on after baking for best aroma.
