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.
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Quick + Creamy Cranberry Brie Flatbread
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 servings 1x
Description
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.
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 springs 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
Notes
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.
- Category: Appetizer
Jagruti Dhanecha says
Oh my gosh, what a great looking flatbread, perfect for any get together or just enjoy with family at home. Perfect for any holiday season.
★★★★★
Donna says
This is so clever, what a great quick and easy slice of deliciousness to whip up over the Holidays. Especially loving the fresh cranberries!
★★★★★
Katie Crenshaw | A Fork's Tale says
This is a beautiful flatbread. The brie and cranberry combination looks fantastic. This will be perfect for entertaining this fall.
★★★★★
Ashley @ Big Flavors from a Tiny Kitchen says
This is such a gorgeously elegant flatbread! I adore this flavor combination. This dish would be perfect for easy holiday entertaining. Yum!
Nicole says
Brie has got to be one of my all time favourite cheeses, but I can’t say I’ve put it on flatbread before. That needs to change, stat! And with cranberries coming into season, this is the perfect excuse to give it a try.
Emily Leary says
Cranberry and cheese is a big YES from me. And I love how easy this is to make. Looks absolutely incredible in every way.
★★★★★
Sue says
You mention that you pulled it out of the freezer…I assume that means it freezes well? This would be great to make ahead and freeze.
Lauren says
Hi Sue – I would prep all the ingredients and assemble the flatbreads, freeze, then when you’re ready to make it let it thaw at room temp for about 15 minutes (or while the oven preheats) then bake it. Should make things a little easier during the holidays!
Patricia Gregory says
This was delicious! I used homemade cranberry sauce in place of the cranberries and it was perfect! Next time I will use more cranberry sauce and rosemary! This was a big hit! Thanks!
Lauren says
My pleasure! I’m so glad to hear you enjoyed this, it’s definitely a go to favorite here!
Susan says
Loved it! I made it for thanksgiving and it was a hit!
★★★★★
Lauren says
So glad to hear!!
Chantal says
Have you tried this without the marscapone?
Lauren says
Hi Chantal – I have not tried it without the mascarpone. You certainly could. The brie is melty and creamy, the mascarpone just adds a mild cheese layer to up the cheesy goodness!
Stacey Farrow says
I just took this put of the oven and it’s making my mouth water…it smells AMAZING!! Wait… Just took a sample bite and I’m not gonna have enough for my party cause I can’t control myself!
#DROOLINGOVERHERE
Lauren says
Sooooo happy to hear Stacey!!
Mimi says
I am wondering do you cut up the Brie before you put it on the flat bread? Are you laying just little chunks on the flat breads? Or do you heat it up first to also help it to spread?
Lauren says
I cut off the rind of the brie and then break it apart into pieces, scattering it over the flatbread. Brie is a pretty soft cheese so it would be a little difficult to cut into pieces. It will spread as it cooks in the oven.
Cynthia casey says
I plan to try this but will rough chop the fresh cranberries then Very lightly sugar them about 1/2 hr before using them
Carla Glaser says
Do you think goat cheese could be used to replace the Brie? I made it with Brie once and it was a hit but I was thinking of switching it up.
★★★★★
Lauren says
Definitely! I also have another flatbread similar to this but with mascarpone, goat cheese, fresh figs and honey. Here’s the link if you’d like to check it out! https://hungerthirstplay.com/honey-fig-goat-cheese-flatbread/
Karen says
I LOVE this flatbread appetizer for so many reasons! #1 is that it’s the perfect bite – all the right ingredients. Taste isn’t the only thing going for it – it’s quick and easy with great eye appeal. It can be put together in advance, so all you have to do is pop it in the oven when your guests arrive. Pairs nicely with chardonnay…but prosecco or champagne would elevate it further yet.
Note: Don’t leave out the rosemary – it’s worth a trip to the grocery if you don’t have it on hand. It’s the perfect complement to the other components of the dish.
★★★★★
Lauren says
Thank you Karen! I love your wine pairings too! Those would be great complements!