Quick.  What a wonderful word.  Anyone else loving the holidays but also super burnt out??  It’s almost the end, it’s just around the corner.  While I’m ready for a breath of fresh air until the next holiday rolls around, I’m trying to take in the last of the holiday joy.

And by joy I mean quick and easy recipes.  Like this Quick + Creamy Cranberry Brie Flatbread.
 Prep Time: 10 minutes  Cook Time: 10 minutes Total Time: 20 minutes  Yield: 6 to 8 servingsCategory: Appetizer


Seconds to throw together, this quick + creamy cranberry brie flatbread has all the good things.  Gooey brie cheese, creamy mascarpone, fresh herb flavor with a pop of cranberry tang on a pre-made crust.


1 package [2 per package] Na’an style flatbreads (I used the Stonefire brand, rectangular shaped flatbreads.)
2 tablespoons mascarpone
6 ounces brie cheese, rind removed
½ cup fresh cranberries
2 springs fresh rosemary, leaves removed and chopped fine¹


Preheat oven to 425°F.  Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
On each flatbread: spread 1 tablespoon mascarpone and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with ¼ cup cranberries and half the full amount of fresh chopped rosemary.
Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.²


¹To save time chopping, use a small pair of kitchen scissors or pruning shears to cut the rosemary leaves right of the stem and onto the flatbread.
²For a super crispy bottom, cook directly on the oven rack with a sheet pan below to catch any cheese that make drip off.
These flatbreads can be made in advance, wrapped and frozen.  Thaw before cooking.  Reheat in oven for 5 to 7 minutes.

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