admin Turn everyday flatbread into a memorable bite with this quick, flavor-packed recipe. A crisp oven-toasted base is layered with smooth Brie Cheese, dotted with sweet-tart Dried Cranberries, and finished with toasted almond slices for texture. A drizzle of mild honey and a touch of thyme, sea salt, and cracked pepper bring all the flavors together into one balanced slice. It works beautifully served warm or at room temperature, making it an easy choice for entertaining or simple snacking.
Why This Flatbread Is a Winner
Ready to assemble in minutes
A dependable mix of melted cheese, tangy fruit, and nutty crunch
A great way to finish leftover cheese or dried fruits
Delicious at gatherings, casual lunches, or evening snacks
This dish made its first appearance at a small book club meet, where plates were empty long before drinks made it to the table—proof of how well this combination works.
Ingredients
Base
2 sturdy flatbreads or naan
Cheese Layer
115 g sliced Brie Cheese
Toppings
30 g Dried Cranberries (plump, glossy if possible)
30 g toasted almond slices
1 tsp fresh thyme leaves (optional but recommended)
15 ml olive oil
Finish
15 ml mild honey
A pinch of sea salt
Freshly cracked black pepper
Directions
-
Heat the Oven
Preheat to 200°C (400°F). Line a baking sheet and place the flatbreads on top. -
Oil the Surface
Brush a light, even layer of olive oil across each bread, making sure to coat the edges for better crisping. -
Add the Cheese
Spread the brie slices evenly over the surface. Leave the rind—it’s softens and blends into the cheese when baked. -
Add the Toppings
Scatter cranberries and toasted almonds so every slice gets a bit of everything. Sprinkle thyme leaves over the top if using. -
Bake to Melt & Crisp
Place the tray in the oven for 8–10 minutes, until the cheese melts fully and the edges turn lightly golden and firm. -
Finish & Serve
Remove and let rest for 1 minute. Drizzle honey over the warm cheese, then season lightly with sea salt and pepper. Slice with a sharp knife or pizza cutter and serve right away, or once cooled to room temperature.
Helpful Tips
Toast almonds briefly on the stovetop or dry skillet to boost aroma and crunch
Let the bread rest a minute after baking so the honey settles in rather than sliding off
Avoid thick stacks of cheese—thin, even slices ensure the right balance in every bite
Storing Leftovers
Let the flatbread cool fully, wrap tightly, and refrigerate for up to 2 days. Reheat in a hot oven for 5–6 minutes to bring back the crisp texture. Skip the microwave, which can soften the base.
Simple Swaps
Prefer a different cheese? Camembert or mild goat cheese are great alternatives.
No cranberries? Substitute dried cherries, apricots, or figs.
Nut-free? Try roasted pumpkin or sunflower seeds instead of almonds.
Serving Ideas
Cut into thin strips for easy finger food
Pair with a salad made from bitter greens and sliced pears for contrast
Serve with bubbles—sparkling wine or light white wines work especially well
More About It
Cheese-topped breads like this are popular across many parts of Europe, echoing the spirit of Italian Schiacciata and classic French tartines. This version brings its own festive twist with cranberries and honey while still keeping preparation easy and approachable.
Common Questions
Can I use another cheese?
Yes—Camembert or a mild goat cheese both melt well and suit the toppings.
Do almonds need to be toasted?
Toasting isn’t mandatory, but it improves both flavor and texture significantly.
Can it be served cold?
It’s best at room temperature or warm. Fully cold storage is okay, but serve after resting or reheating for best results.
Is honey required?
No, but it adds balance to the tangy cranberries. If needed, maple syrup is a good alternative.
