Quick + 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.

Course Appetizer

Cuisine American

Keyword cranberry brie flatbread, cranberry flatbreads, easy holiday appetizers

Prep Time 10

Cook Time 10

Total Time 20

Servings to 8 servings

Calories 195kcal

Author Lauren

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

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.

Nutrition