Quick & Creamy Cranberry Brie Flatbread Recipe
Introduction
This Quick and Creamy Cranberry Brie Flatbread is a perfect blend of tangy cranberries, rich brie, and fragrant rosemary on a crisp flatbread. Ideal for a simple snack or an elegant appetizer, it comes together in minutes and tastes like a gourmet treat.
Ingredients
- 1 package (2 per package) Na’an style flatbreads (such as Stonefire rectangular flatbreads)
- 2 tablespoons mascarpone
- 6 ounces brie cheese (rind removed)
- ½ cup fresh cranberries
- 2 sprigs fresh rosemary (leaves removed and chopped finely)
Instructions
- Step 1: Preheat your oven to 425°F. Prepare a sheet pan large enough to fit both flatbreads or use two smaller sheet pans.
- Step 2: Spread 1 tablespoon of mascarpone evenly on each flatbread. Break the brie into smaller pieces and distribute 3 ounces on each flatbread.
- Step 3: Sprinkle ¼ cup of fresh cranberries on top of each flatbread along with half of the finely chopped rosemary leaves.
- Step 4: Bake in the preheated oven for 9 to 11 minutes until the cheese is browned and gooey, and the flatbread bottom is crisp.
Tips & Variations
- For a milder herbal flavor, substitute rosemary with thyme or omit it altogether.
- Add a drizzle of honey after baking for a touch of sweetness that complements the tart cranberries.
- Use pre-sliced brie to speed up preparation and evenly distribute the cheese.
Storage
Store leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven at 350°F for 5-7 minutes to restore crispness and melt the cheese.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries if fresh aren’t available?
Yes, frozen cranberries work well; just thaw and drain them before using to avoid excess moisture on the flatbread.
What can I substitute for mascarpone cheese?
You can substitute mascarpone with cream cheese or ricotta for a similar creamy texture and mild flavor.
PrintQuick & Creamy Cranberry Brie Flatbread Recipe
This Quick + Creamy Cranberry Brie Flatbread is a delightful, easy-to-make appetizer or snack that combines the smooth richness of mascarpone and brie cheese with the tart freshness of cranberries and aromatic rosemary. Baked until golden and gooey, these flatbreads offer a perfect balance of creamy, sweet, and savory flavors with a crisp base.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 flatbreads (serves 2 to 4 as an appetizer) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Flatbread Base
- 1 package (2 per package) Na’an style flatbreads (Stonefire brand, rectangular shaped flatbreads recommended)
Cheese and Spread
- 2 tablespoons mascarpone cheese
- 6 ounces brie cheese, rind removed
Fruit and Herbs
- ½ cup fresh cranberries
- 2 sprigs fresh rosemary, leaves removed and chopped finely
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a sheet pan large enough to accommodate both flatbreads. Alternatively, use two smaller sheet pans.
- Assemble Flatbreads: On each flatbread, spread 1 tablespoon of mascarpone evenly. Break the brie cheese into smaller pieces and distribute 3 ounces on each flatbread. Sprinkle each with ¼ cup of fresh cranberries and evenly distribute half of the chopped fresh rosemary over each.
- Bake: Place the flatbreads in the preheated oven and bake for 9 to 11 minutes. Bake until the cheese is browned and melted, gooey in texture, and the bottom of the flatbread is crisp.
Notes
- Removing the rind from the brie helps create a smoother texture when melted.
- Use fresh cranberries for the best tart flavor contrast; dried cranberries will alter the taste and texture.
- Be sure to finely chop the rosemary leaves to distribute the aroma and flavor evenly.
- The baking time can vary slightly depending on your oven and flatbread thickness; keep an eye on the cheese to avoid burning.
Keywords: cranberry brie flatbread, quick appetizer, mascarpone flatbread, holiday snack, creamy cheese flatbread, rosemary flatbread
