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.