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.Print
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.
- 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 springs fresh rosemary, leaves removed and chopped fine¹
- 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
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.