Pear, Brie, and Cranberry Flatbread

A delicious flatbread topped with sweet pears, creamy brie, tangy cranberry, and glossy fig jam, all finished with a balsamic glaze. Perfect for quick, elegant dinners or entertaining.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Flatbread Base

1 medium flatbread or naan Use pre-baked or par-bake raw dough.

Toppings

1 medium pear (Bosc or Anjou) Thinly sliced. Can use Asian pears if needed.
4 oz brie cheese Can substitute with Camembert or fontina.
1/4 cup fig jam Can substitute with apricot preserves or honey.
1/4 cup cranberry sauce Whole berry works best. Use rehydrated dried cranberries if necessary.
1/4 cup walnuts or pecans Toasted for added crunch.
1 tsp fresh thyme or rosemary Dried thyme can be used but in lesser quantity.
1 tbsp balsamic glaze Store-bought or homemade.
1 cup arugula Add on top after baking for flavor contrast.
pinch salt To taste.
pinch black pepper To taste.

Method

Preparation

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.

Assembly

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.

Baking

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.

Notes

You can assemble flatbreads up to 6 hours ahead, refrigerate, and bake just before serving. The pear-brie-and-cranberry flatbread pairs well with a side salad or tomato soup.