Cranberry & Brie Flatbread Appetizers

Ingredients:

For the Cranberry Compote:

• 1 cup fresh or frozen cranberries
• 1/2 cup Franklin Raw Honey
• 1/4 cup water
• Zest of 1 orange

For the Flatbread: 

• 2 flatbreads or naan breads
• 1-2 tablespoons Premium Extra Virgin Olive Oil
• 8 oz Brie cheese, sliced
• 1/2 cup cranberry compote (from above)
• Fresh rosemary sprigs, for garnish
• 12-15 pecans, toasted

Instructions:

• In a saucepan, combine the cranberries, honey, water, and orange zest.
• Bring to a simmer over medium heat. Continue to simmer until cranberries burst and the compote thickens, about 10-15 minutes.
• Allow to cool.
• Set your oven to 400°F (200°C).
• Place flatbreads on a baking sheet.
• Lightly brush each flatbread with EVOO.
• Evenly distribute Brie slices on top of the flatbreads.
• Dollop cranberry compote over the Brie.
• Transfer the baking sheet to the oven and bake for 10-12 minutes or until the Brie is melted and the edges of the flatbread are golden brown.
• Remove from the oven and immediately garnish with toasted pecans and fresh rosemary sprigs.
• Cut into desired serving sizes and serve immediately.