Bright, warm, and a little sweet with a tangy pop from fresh cranberries, this Roasted Pear Cranberry and Brie Flatbread is an easy way to make a special weeknight dinner or a pretty appetizer for guests. Thin, crispy dough meets creamy Brie and soft roasted pears for a mix of textures you can smell and taste as it comes out of the oven. If you like sweet-and-savory combos, this flatbread delivers with honeyed fruit, melty cheese, and a sprinkle of fresh thyme for an herby finish. For a smaller party bite with similar flavors, try these baked cranberry brie bites as an extra snack.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
These are approximate values per serving (based on 4 servings).
- Calories per serving: 560 kcal
- Protein: 18 g
- Carbohydrates: 46 g
- Fat: 25 g
- Fiber: 5 g
- Sugar: 14 g
- Sodium: 620 mg
Why Make This Roasted Pear Cranberry and Brie Flatbread
This flatbread is quick, colorful, and full of contrast. The honey softens the tart cranberries and brings out the pear’s sweetness, while the Brie melts into a rich, creamy layer. It looks elegant on a platter but takes little effort. Make it for a cozy dinner, a holiday appetizer, or a casual gathering. The aroma of roasting fruit and warm cheese is inviting and makes your kitchen feel cozy.
How to Make Roasted Pear Cranberry and Brie Flatbread
This recipe is simple: toss fruit, layer cheese and fruit, and bake. You’ll get a crisp crust, gooey cheese, and caramelized pear edges. Read the steps below for timing tips and small tricks to keep the crust crisp and the toppings balanced.
Ingredients:
- 1 flatbread or pizza dough
- 2 ripe pears, sliced
- 1 cup fresh cranberries
- 8 oz Brie cheese, sliced
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh thyme (optional, for garnish)
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). If your flatbread or dough is cold, let it sit at room temperature for 10 minutes so it rolls or stretches easily. Line a baking sheet with parchment paper or lightly oil it.
Step 2: Mixing
In a bowl, toss the sliced pears and fresh cranberries with 2 tablespoons olive oil, 1 tablespoon honey, and a pinch of salt and pepper. Mix gently so the fruit is coated but not crushed. The honey helps the pears caramelize and tones down the cranberry tartness.
Step 3: Cooking
Spread the flatbread or pizza dough on the baking sheet to your preferred thickness. Layer the sliced Brie cheese across the dough, leaving a small border for the crust. Evenly distribute the pear and cranberry mixture on top of the Brie. Bake in the preheated oven for 15–20 minutes, or until the flatbread is crispy, the crust turns golden, and the Brie is melty and slightly bubbling.
Step 4: Finishing
Remove from the oven and let the flatbread rest 2–3 minutes so the cheese firms slightly. Garnish with fresh thyme leaves if desired. Cut into slices and serve warm.
How to Serve Roasted Pear Cranberry and Brie Flatbread
Serve warm so the Brie is soft and creamy. Pair slices with a simple green salad and a light vinaigrette for a full meal. For appetizers, cut into small squares and place on a serving board with extra thyme sprigs. A glass of light white wine or sparkling cider complements the sweet-and-salty flavors.
How to Store Roasted Pear Cranberry and Brie Flatbread
- Short term: Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
- Freezing: Freeze individual slices on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes, or until heated through.
- Tip: Avoid microwaving, which makes the crust soggy. Use the oven or a toaster oven for best texture.
Expert Tips for Perfect Roasted Pear Cranberry and Brie Flatbread
- Use ripe but firm pears so they hold shape when baked. Bartlett or Bosc work well.
- Slice Brie thinly so it melts evenly; remove the top rind if you prefer smoother cheese coverage.
- Pat the cranberries dry before mixing to avoid watering down the flatbread.
- Don’t overload the topping—too much fruit will release juices and make the crust soggy.
- Brush the dough edge with a little olive oil and a pinch of coarse salt for a golden, flavorful crust.
- If your dough is thick, prebake the crust for 5 minutes before adding toppings to ensure crispness.
Delicious Variations
- Prosciutto Twist: Add thin slices of prosciutto after baking for a salty contrast.
- Nut Crunch: Sprinkle toasted walnuts or pecans on top for crunch.
- Maple Swap: Replace honey with maple syrup for a deeper sweetness.
- Cheesy Change: Substitute goat cheese or Camembert for Brie to shift the tang and texture.
- Spiced Pears: Toss pears with a pinch of cinnamon or nutmeg for a warm flavor note.
Frequently Asked Questions
-
Can I use frozen cranberries?
- Yes. Thaw and drain them first, then pat dry so excess moisture doesn’t make the crust soggy. Toss with a little extra flour or cornstarch if they seem very wet.
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Can I make this flatbread vegetarian?
- This recipe is already vegetarian. For a vegan version, use a dairy-free Brie alternative and swap honey for maple syrup.
-
How do I prevent the flatbread from getting soggy?
- Use a hot oven, avoid overloading toppings, and prebake the crust for 3–5 minutes if your dough is thick. Also, toss fruit with minimal oil and drain any excess before adding.
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What crust should I use if I don’t have store flatbread?
- Pizza dough, naan, or pre-baked flatbread shells all work. For a crispier base, roll the dough thinner or use a pizza stone.
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Can I prepare toppings ahead of time?
- Yes. Slice pears and slice Brie up to a day ahead. Toss pears and cranberries with oil and honey shortly before baking to keep fruit fresh.
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Is it okay to use dried cranberries?
- Dried cranberries are sweeter and chewier. If using dried, soak them in warm water or apple juice for 10 minutes, drain, and pat dry to plump them up.
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How can I make the flavor less sweet?
- Reduce the honey to 1/2 tablespoon and add a squeeze of lemon or a sprinkle of flaky sea salt after baking to balance sweetness.
Conclusion
This Roasted Pear, Cranberry, and Brie Flatbread is an easy, elegant dish that blends sweet fruit, tangy berries, and melty Brie for a crowd-pleasing result. It looks great, smells wonderful, and always gets compliments—perfect for a relaxed dinner or a holiday spread. For the original recipe that inspired this version, see Roasted Pear, Cranberry, and Brie Flatbread. (https://mmmrecipes.com/roasted-pear-cranberry-and-brie-flatbread/)
Print
Roasted Pear Cranberry and Brie Flatbread
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful blend of sweet pears, tart cranberries, and creamy Brie on a crispy flatbread, perfect for a cozy dinner or as an elegant appetizer.
Ingredients
- 1 flatbread or pizza dough
- 2 ripe pears, sliced
- 1 cup fresh cranberries
- 8 oz Brie cheese, sliced
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
- Fresh thyme (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Let the flatbread or dough sit at room temperature if it’s cold.
- In a bowl, toss the sliced pears and cranberries with olive oil, honey, and a pinch of salt and pepper.
- Spread the flatbread on a baking sheet, layer the Brie cheese, and distribute the pear and cranberry mixture on top.
- Bake for 15–20 minutes until the flatbread is crispy and the cheese is melty.
- Remove from oven, let it rest for a few minutes, garnish with thyme, cut into slices, and serve warm.
Notes
For best texture, avoid microwaving. Reheat in an oven to restore crispness. Opt for ripe but firm pears to hold shape when baked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 14g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg
