Quick + Creamy Cranberry Brie Flatbread

Creamy Cranberry Brie Flatbread

Seconds to throw together, this quick + creamy cranberry brie flatbread has all the good things.  Gooey brie cheese, creamy mascarpone, fresh herb flavor with a pop of cranberry tang on a pre-made crust. ¾



  1. Preheat oven to 425°F.  Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
  2. On each flatbread: spread 1 tablespoon and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with ¼ cup cranberries and half the full amount of fresh chopped rosemary.
  3. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.²


¹To save time chopping, use a small pair of kitchen scissors or pruning shears to cut the rosemary leaves right of the stem and onto the flatbread.

²For a super crispy bottom, cook directly on the oven rack with a sheet pan below to catch any cheese that make drip off.

These flatbreads can be made in advance, wrapped and frozen.  Thaw before cooking.  Reheat in oven for 5 to 7 minutes.