Quick. What a wonderful word. Anyone else loving the holidays but also super burnt out?? It's almost the end, it's just around the corner. While I'm ready for a breath of fresh air until the next holiday rolls around, I'm trying to take in the last of the holiday joy.
And by joy I mean quick and easy recipes. Like this Quick + Creamy Cranberry Brie Flatbread.
There was a lot going on this holiday. A lot. Are you with me? I'm sure you are. This Christmas Spice Cake with Eggnog Frosting was on the table, not with out a few attempts at the buttercream because what are the holidays without a few, "Why did I think that would work?" moments. (For the record, don't add cold eggnog and cream to room temp butter and expect smooth buttercream. Palm meet face.) A shaved version of these Pancetta Roasted Brussel Sprouts graced the table along with a prime rib and potatoes au gratin. But when faced with needing an appetizer, I wasn't stressing.
Pulled a cranberry brie flatbread straight out of the freezer and let it thaw before baking it off, slicing and up and digging in. Sigh. Simplicity goals.
10 minute prep
To be honest, you'll probably be waiting longer for the oven to preheat than it takes to put together your Cranberry Brie Flatbread. The key? Those delicious naan style flatbreads. Premade and ready to go! They crisp up real nice in the oven so it tastes like you've been proofing that dough overnight.
While not required, but it's recommended to peel the rind off the brie. Then you can just use your hands to 'tear' the creamy brie into pieces small enough to scatter over the mascarpone.
Oh, wait. I didn't mention the mascarpone. The sneaky creamy cheese that's bringing a boost of richness to this no fuss cranberry brie flatbread.
Back of a spoon. Spread it on. Done. We can get down with that, right?
Bonus trick/tip: want fresh chopped herbs but the idea of pulling out a cutting board and knife is moderately nauseating? Keep the dishes in their cabinets because all you need is a pair of kitchen shears. Just cut the leaves from the rosemary spring in little pieces. You'll have chopped rosemary in seconds.
Quick + Creamy Cranberry Brie Flatbread
You like tasty things, that's why you're here right? I like to think so. As much as I'd like to think it's my charming personality and occasional humor, you're really here for the food. It's ok, me too.
Today, let's show up for the simplicity of this Quick + Creamy Cranberry Brie Flatbread that is ridiculously good and easy. The naan style flatbreads have just the right amount of chew and crisp up with a perfect crunch. The mascarpone cheese is mild but provides a base layer of creamy cheesy bliss that will keep the soft, flavor boosting brie in place.
In each chew you'll get a taste of savory cheese with a burst of tangy sweet from the fresh cranberries scattered across the flatbread. On the end of each bite, fresh rosemary brings holiday flavor that is clean and warming.
And as good as it tastes, it's going to feel twice as good when you're prepped, baked, and snacking on your cranberry brie flatbreads in 20 minutes.
So while we're stressing about New Years Eve plans, what to bring, or what to feed the family when there's nothing on the fridge and the house is still a war zone from the last holiday - be kind to yourself. Take it easy. Make it simple. Make it quick and creamy.
Quick + Creamy Cranberry Brie Flatbread
Ingredients
- 1 package [2 per package] Na'an style flatbreads I used the Stonefire brand, rectangular shaped flatbreads.
- 2 tablespoons mascarpone
- 6 ounces brie cheese rind removed
- ½ cup fresh cranberries
- 2 sprigs fresh rosemary leaves removed and chopped fine¹
Instructions
- Preheat oven to 425°F. Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
- On each flatbread: spread 1 tablespoon mascarpone 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.
- Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.²
Karyl Henry says
Now this looks like a perfect holiday appetizer! I love fresh cranberries, but sometimes find it hard to come up with recipe ideas for them. I'll definitely be giving this recipe a try for the holidays
Kiki Johnson says
This is one of those last-minute recipes that look super impressive and take, like, the least prep time! A lifesaver during the holiday season! LOVE the pictures!
Anne Lawton says
I love this idea for an appetizer! So festive for the upcoming holidays!
Michelle says
This is perfect party food. I love how easy and quick this comes together and I love the combination of brie and cranberry. Perfect!
Jenni LeBaron says
What a fantastic party appetizer! I love the mix of cranberries and brie and appreciate that this comes together quickly but still looks so pretty and presentable. Great recipe!
shobelyn says
This will be a perfect Christmas breakfast recipe: it is so easy to make and each guest can make their own.
Lauren says
Thats a great idea!!
Barbara says
Do these have to be served hot. I don't want to be baking at the last minute
Lauren says
I'd recommend them served hot if you want the cheese gooey and melty, otherwise definitely bake ahead!
stacy hagar says
I would soak the cranberries in sugar prior to using. Fresh cranberry is very sour and unappetizing.
Lauren says
Hi Stacy! I'm sorry the fresh cranberries weren't your cup of tea. You could also try substituting dried cranberries next time, if you're wanting something sweeter. Personally I love that tart fresh cranberry flavor but I know everyone's tastes are different. Thanks for checking out the recipe!
Michele says
Do you think fig would be good?
Lauren says
FIG WOULD BE AWESOME! Sorry for the caps, but I really love fig. I might switch up the herb though. Rosemary could be a little strong - maybe a little thyme?
Toni says
I make Brie with dogs or dates chopped brown sugar butter and sautéed onion It’s amazing too. Can’t wait to try the cranberries with rosemary
Linda says
Regular cranberries were too sour so I used sweetened dried cranberries and it was a great appetizer.
Lauren says
Yum! That sounds delicious too!
Kat says
Your instructions don’t mention the marscapne although you have it in the ingredients.
Lauren says
Oh my! Thank you for picking that up. Sometimes no matter how many times you read something, there's always that thing you miss. It should be 1 tablespoon of mascarpone per flatbread. Sorry for the inconvenience!
Danielle says
1 TBS of mascarpone seems like it would not be enough for one of those flatbreads. The pictures look like there is more than 1TBS on there. Is that maybe a typo?
Lauren says
Hi Danielle -
The original recipe is 1 tablespoon of mascarpone per flatbread. If the cheese is softened if spreads really easily (maybe thats why it looks like more?) . If it's not softened it might take more to cover the flatbread. More mascarpone cheese would only add to the recipe IMO. #teamcheese .
Hope that helps!
Lauren
Peg says
Can I use cream cheese instead of Marscapone?
Lauren says
Cream cheese will have a much tangier, stronger flavor than cream cheese. I'd recommend sticking with mascarpone as the cream cheese flavor might overpower the brie.
Pam says
Is there another herb besides the rosemary you could recommend?
Lauren says
Certainly! I think that sage would be a nice substitute. Or even basil if you wanted a really mild, sweet herb flavor.
Suzy Richards says
How about Lavender of mint
Lauren says
Personally I wouldn't recommend the lavender with the cranberries, but mint would probably work. Basil would be a nice substitution for the rosemary too.
Melissa Griffiths says
Oh my gosh, these look incredible! I love brie and cranberry and flatbread and mascarpone - so many amazing things together!
Linda Falardeau says
I was a lucky taster of this bread and it did not disappoint. Delicious!
Linda says
I was a lucky taster of this bread and it did not disappoint. Delicious!