Cranberry & Brie Flatbread Appetizers-The Little Shop of Olive Oils

Cranberry & Brie Flatbread Appetizers


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


  • 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.
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