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Crispy Flatbread with Brie, Cranberries & Toasted Almonds

Crispy Flatbread with Brie, Cranberries & Almonds Bliss

Enjoy a gourmet Crispy Flatbread with Brie, Cranberries & Toasted Almonds, ready in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 slices
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flatbread
  • 1 piece Flatbread Use naan, lavash, or pizza crust as alternatives.
  • 1 tbsp Olive Oil Brush for crisping; no substitutions recommended.
For the Toppings
  • 5-6 oz Brie Cheese Soft goat cheese or camembert can be used as substitutes.
  • 1/3 cup Dried Cranberries Can be swapped for other dried fruits like apricots.
  • 1/4 cup Sliced Almonds, Toasted Substitute with sunflower seeds for a nut-free option.
  • 1 tbsp Honey Extra honey for drizzling. Maple syrup can be used for a vegan option.
  • 1 pinch Sea Salt Enhances overall flavor.
Optional Enhancements
  • Fresh Thyme or Rosemary Use for aromatic enhancement.

Equipment

  • Baking sheet
  • pizza stone
  • Pastry Brush

Method
 

Directions
  1. Preheat your oven to 400°F (200°C). Gather ingredients and equipment.
  2. Place the flatbread onto the baking sheet or pizza stone. Brush with olive oil.
  3. Sprinkle brie cheese evenly over the flatbread, covering most of the surface.
  4. Scatter cranberries and toasted almonds evenly across the flatbread.
  5. Bake for 8-10 minutes until the cheese is melted and the edges are golden.
  6. Remove from oven, drizzle honey, sprinkle sea salt, and add herbs if desired. Serve warm.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For best results, use thin and flexible flatbread. Let brie sit at room temperature for even melting. Monitor baking time closely to prevent burning.

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