pear-brie-and-cranberry-flatbread-with-fig-jam-and-balsamic-glaze
pear-brie-and-cranberry-flatbread-with-fig-jam-and-balsamic-glaze is my go-to when I want something fancy but low effort, especially for last minute hangouts. It tastes like a cheese board married a pizza, and it looks impressive without being fussy. If you’ve ever stared at the fridge at 5 pm wondering how to make dinner feel special, this is your sign. Sweet pears, creamy brie, tangy cranberry, and glossy fig jam do the heavy lifting. The balsamic glaze ties it all together with a bright, sticky finish. Let’s make something you’ll crave again and again.
What kind of pears should I buy?
Pears can be a little confusing because they’re often sold firm and ripen at home. For this recipe, you want pears that hold their shape when baked, but still offer juicy sweetness. I love Bosc and Anjou pears here. Bosc stays slightly crisp after baking, giving the flatbread a nice bite. Anjou turns tender and juicy without falling apart. Bartlett is delicious too, but goes softer, so slice it a bit thicker if that’s what you have.
To tell if your pear is ready, press near the stem. If it gives slightly, you’re golden. If it’s rock hard, leave it on the counter for a day or two. If it’s very soft, use it, but slice thicker and pre-bake your flatbread so the juices don’t soak in too much.
Organic or not is up to you. I usually leave the peel on for color and texture. Just wash well and pat dry so it doesn’t steam. And one more thing: a tiny squeeze of lemon on the slices keeps them from browning and adds brightness that cuts the richness of brie.
Want to nerd out on varieties and ripeness? Check out my quick pear guide here: How to choose and ripen pears for cooking. Also, a quick note on timing: you can slice pears a few hours ahead and store them in the fridge with lemon juice to keep your prep easy.
If you need a budget swap, Asian pears are crisp and work surprisingly well, though they’re a bit more watery. Just slice them extra thin. And for the record, you only need one medium pear per flatbread.
For the sake of clarity, this advice will make your pear-brie-and-cranberry-flatbread-with-fig-jam-and-balsamic-glaze sing. 
Key Ingredients & Substitutions
Here’s what makes this flatbread irresistible, plus easy swaps if you’re working with what you have.
Cheese choices
Brie is the star for that oozy, buttery melt. You don’t need a fancy wedge. Any creamy brie works. Yes, you can eat the rind. If you prefer, slice it off while the brie is cold to make it easier. No brie on hand? Camembert is a great stand-in. For a sharper vibe, use sliced fontina or mozzarella with a little goat cheese crumbled on top.
Fruit + sweet layer
- Pear: Bosc or Anjou, thinly sliced.
- Fig jam: Adds deep sweetness and gloss. Sub: apricot preserves or honey mixed with a tiny pinch of salt.
- Cranberry: Use leftover sauce, whole berry works best. No sauce? Rehydrate dried cranberries in warm water or apple juice for 5 minutes, then drain.
Flatbread base: Naan, store-bought flatbread, or pre-baked pizza crust. If using raw pizza dough, par bake it before adding toppings.
Herbs: Fresh thyme or rosemary. Dried thyme works too, just use less.
Crunch factor: Walnuts or pecans add a pleasant snap. Toasted almonds are great in a pinch.
Acid and finish: Balsamic glaze wakes everything up. You can buy it or simmer balsamic vinegar with a bit of brown sugar until syrupy. A handful of arugula on top after baking brings a peppery bite that balances the sweet jam.
Seasoning: A pinch of salt over the pears and a sprinkle of black pepper help pull flavors forward.
For those keeping things flexible, remember that the secret is the balance of creamy, sweet, tart, and crisp. That balance is what makes pear-brie-and-cranberry-flatbread-with-fig-jam-and-balsamic-glaze taste restaurant-level at home.
Expert Tips
Prep smarter, not harder
Slice pears thin so they soften quickly. If they’re very juicy, pat them with a paper towel before layering. Spread a thin layer of fig jam so it doesn’t pool. Keep your brie cold while slicing so it doesn’t stick and smear.
Pre-bake your flatbread for 3 to 4 minutes so the base gets a head start. This helps prevent sogginess when you add fruit and jam.
Assembly and baking
Layer in this order from bottom up: fig jam, brie, pears, small spoonfuls of cranberry, nuts, herbs. This keeps the brie close to the heat so it melts fully. Bake hot. I like 425 to 450 degrees F so the edges get crisp and the cheese gets melty fast.
Finish with balsamic glaze as soon as it comes out, then scatter arugula if using. Let it sit for 2 minutes before slicing so the cheese settles just a bit.
Hosting tip: Assemble flatbreads on parchment-lined sheets and refrigerate for up to 6 hours. Bake right before guests arrive. It’s ideal for holiday grazing boards or casual Friday nights.
“I made this for a girls’ night and everyone asked for the recipe. Zero leftovers. The sweet, salty, creamy combo is unreal.”
Lastly, if your glaze is very thick, warm it slightly so it drizzles in thin ribbons. That final glossy swipe is what brings the pear-brie-and-cranberry-flatbread-with-fig-jam-and-balsamic-glaze together.
Cooking Steps
Here’s the simple flow I use every time. It’s quick and foolproof.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment for easy clean-up.
- Prep pears: core and thinly slice. Toss with a squeeze of lemon and a tiny pinch of salt.
- Pre-bake the flatbread: 3 to 4 minutes until it just starts to crisp around the edges.
- Spread a thin layer of fig jam over the warm flatbread.
- Add brie slices in an even layer, slightly overlapping.
- Shingle pear slices across the top.
- Dot with small spoonfuls of cranberry sauce or scatter rehydrated dried cranberries.
- Sprinkle nuts and herbs. Add a crack of pepper.
- Bake 7 to 10 minutes until the edges are golden and the brie is bubbling.
- Drizzle balsamic glaze. Top with arugula if you like. Let rest 2 minutes, then slice.
That’s it. The whole thing is done in about 20 minutes, which is dangerously convenient.
What to Serve with Pear and Brie Flatbread Pizza
Because this flatbread is rich and slightly sweet, I like pairing it with something bright and crisp. A simple side salad with lemony vinaigrette is perfect. Peppery greens like arugula or watercress help balance the cheese and jam. If you want more cozy vibes, a bowl of tomato soup or a brothy chicken soup is a great match.
For drinks, a dry sparkling wine or a light pinot noir works beautifully. Non-alcoholic options like sparkling water with a squeeze of grapefruit or a spiced apple spritzer feel festive. If you’re building a spread, add salty goodies like prosciutto, olives, and marinated artichokes. They play nicely with the sweet notes on the flatbread.
Planning a party menu? I tucked more ideas here: Holiday appetizers you can make fast. And for a casual weeknight, serve your slices with a handful of mixed greens right on top for a salad-pizza moment. It keeps the balance just right and really shows off the flavors in pear-brie-and-cranberry-flatbread-with-fig-jam-and-balsamic-glaze.
Common Questions
Do I have to remove the brie rind?
Nope. The rind is edible and adds flavor. If the texture bugs you, chill the brie and trim the rind off with a small knife.
Can I make this ahead?
Assemble up to 6 hours ahead, cover, and refrigerate. Bake right before serving. Drizzle glaze after baking.
What if I can’t find fig jam?
Use apricot preserves or a mix of honey and a pinch of salt. You can also do a super thin layer of cranberry sauce and skip the jam entirely.
Can I use pizza dough instead of flatbread?
Yes. Par bake the stretched dough 6 to 8 minutes at 475 degrees F, then add toppings and bake until the cheese melts and the edges are golden.
How do I reheat leftovers?
Warm in a hot skillet or 375 degree oven for 6 to 8 minutes. Avoid the microwave so the crust stays crisp.
A cozy little finish
If you’ve ever wanted a fancy feeling dinner that’s ready fast, this is it. The sweet pears, creamy brie, tart cranberry, and glossy glaze make every bite pop. Keep the balance in mind and your pear-brie-and-cranberry-flatbread-with-fig-jam-and-balsamic-glaze will taste like it came from a bistro. I hope it becomes your new favorite too. If you try it, tell me how it goes so we can swap ideas for toppings and pairings.
Pear, Brie, and Cranberry Flatbread
Ingredients
Method
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Core and thinly slice the pear. Toss slices with a squeeze of lemon and a tiny pinch of salt.
- If using raw pizza dough, par bake it for 3 to 4 minutes until it starts to crisp.
- Spread a thin layer of fig jam over the flatbread.
- Layer the brie slices evenly, slightly overlapping.
- Shingle the pear slices across the top.
- Dot with small spoonfuls of cranberry sauce or scatter rehydrated dried cranberries.
- Sprinkle nuts and herbs on top, and add a crack of pepper.
- Bake for 7 to 10 minutes until the edges are golden and the brie is bubbling.
- Drizzle with balsamic glaze and top with arugula if desired. Let rest for 2 minutes before slicing.
