Cranberry Apple Flatbread with Brie, Arugula & Balsamic is a delicious and simple dish that brings together sweet and savory flavors in a delightful way. This flatbread is perfect for a quick appetizer, a light lunch, or even a quick dinner. With juicy apples, tart cranberries, and creamy Brie cheese all layered on a crispy flatbread, it’s a dish that will impress anyone who tries it.
Why Make This Recipe
This recipe is not only easy to prepare, but it also combines amazing flavors and textures. You get the sweetness from the apples and cranberries, creaminess from the Brie, and a peppery bite from the arugula. Plus, it’s a great way to use up some ingredients you might already have at home. Making this flatbread is quick and will surely please your family and friends!
How to Make Cranberry Apple Flatbread with Brie, Arugula & Balsamic
Ingredients:
- 1 store-bought or homemade flatbread or naan
- 1/2 apple, thinly sliced
- 1/4 cup dried cranberries
- 3 oz Brie cheese, sliced or torn into pieces
- 1 tablespoon olive oil
- 1 cup fresh arugula
- 1 tablespoon balsamic glaze
- Freshly cracked black pepper, to taste
Directions:
- Preheat your oven to 425°F (220°C).
- Place the flatbread on a baking sheet and brush it lightly with olive oil.
- Evenly layer the apple slices, Brie cheese, and dried cranberries on top of the flatbread.
- Bake for 8–10 minutes or until the Brie is melted and the flatbread is golden and crisp.
- Remove from the oven and top the flatbread with fresh arugula.
- Drizzle with balsamic glaze and finish with a sprinkle of freshly cracked black pepper.
- Slice and serve warm.
How to Serve Cranberry Apple Flatbread with Brie, Arugula & Balsamic
Serve this flatbread warm for the best experience. It’s great as an appetizer at parties or as a light meal. Pair it with a side salad or your favorite soup to make it a complete meal. Enjoy it with a glass of chilled white wine for an extra treat!
How to Store Cranberry Apple Flatbread with Brie, Arugula & Balsamic
If you have leftovers, store the flatbread in an airtight container in the refrigerator. It’s best enjoyed fresh, but you can reheat it in the oven at 350°F (175°C) for about 5 minutes. Keep in mind that the arugula should be added fresh when serving.
Tips to Make Cranberry Apple Flatbread with Brie, Arugula & Balsamic
- Feel free to experiment with different types of cheese. Gouda or goat cheese would also work well.
- If you’re making this for a larger group, you can prepare multiple flatbreads at once. Just make sure to space them out on the baking sheet.
- For a little extra crunch, consider adding some chopped nuts like walnuts or pecans.
Variation
You can switch the fruit to pears instead of apples, or add caramelized onions for a richer flavor. Adding a sprinkle of nuts can also give it a nice crunch.
FAQs
1. Can I use a different type of flatbread?
Yes! You can use any type of flatbread, naans, or even pita bread for this recipe.
2. Is there a way to make this dish vegetarian?
This recipe is already vegetarian since it doesn’t include meat. Just make sure to use vegetarian cheese if you’re concerned about rennet.
3. Can I make this recipe ahead of time?
While the flatbread is best served fresh, you can prepare all the toppings ahead of time and assemble it right before baking for a quick meal.
