8 ounces Brie cheese, sliced into thin strips or small wedges
1/2 cup dried cranberries
1/2 cup toasted pecan halves, roughly chopped
3 tablespoons honey
1/2 teaspoon red pepper flakes
1 tablespoon fresh rosemary, finely chopped
1 tablespoon olive oil
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to ensure easy cleanup and to prevent the flatbread from sticking. Place your flatbreads on the prepared sheet and lightly brush the tops with a thin layer of olive oil to help them crisp up in the oven.
Arrange the slices of Brie evenly across the surface of the flatbreads, leaving a small border around the edges for a crust. Sprinkle the dried cranberries and the chopped pecans over the cheese. Press down slightly so the toppings nestle into the Brie, which will help them stay in place as the cheese melts.
Slide the baking sheet into the center rack of the oven. Bake for 10 to 12 minutes, or until the cheese is bubbly and starting to turn golden in spots. The edges of the flatbread should be crisp and slightly browned. Keep a close eye on the pecans to ensure they toast without burning.
While the flatbread is in the oven, mix the honey and red pepper flakes in a small microwave-safe bowl. Heat it for about 15 to 20 seconds until the honey is thin and warm. Stir well to distribute the heat and spice. Alternatively, you can warm this in a small saucepan over low heat for a minute.
Remove the flatbread from the oven and immediately drizzle the warm hot honey over the top. Sprinkle the fresh chopped rosemary over the melted cheese while it is still tacky. Let the flatbread rest for two minutes before slicing it into triangles or rectangles for serving.
