Prep time: 10 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 9 Points
Protein: 11g
Net Carbs: 24g
Fat: 19g
Calories: 310 kcal
Description
Sweet, savory, and bursting with gourmet flavor, this Brie Cranberry Pecan Flatbread with Hot Honey is an effortless showstopper! Built on a golden, crispy flatbread crust, it pairs rich melted brie with tart dried cranberries, crunchy toasted pecans, and a spicy-sweet drizzle of hot honey. Finished with fresh thyme leaves and flaky sea salt, it makes an unforgettable appetizer or light meal in under 20 minutes.
Anti-Inflammatory Highlights
Pecans or Walnuts: Loaded with heart-healthy monounsaturated and omega-3 fats, polyphenols, and essential minerals that help combat oxidative stress and lower systemic inflammation.
Fresh Thyme & Olive Oil: Provide potent antioxidants like thymol and oleocanthal that support immune resilience and promote overall cellular health.
Ingredients
1 large flatbread or naan
6 oz brie cheese, sliced
1/3 cup dried cranberries
1/3 cup pecans or walnuts, chopped
2 tbsp hot honey (or 1 tbsp regular honey mixed with 1/2 tsp red pepper flakes)
1 tsp fresh thyme leaves
1 tbsp olive oil
Pinch of flaky sea salt
Instructions
1. Prep the Oven & Flatbread: Preheat your oven to 400°F (200°C). Place the large flatbread or naan on a parchment-lined baking sheet and brush the surface evenly with the olive oil.
2. Layer the Toppings: Arrange the sliced brie cheese evenly over the flatbread, leaving a small border around the edges. Scatter the dried cranberries and chopped pecans (or walnuts) generously across the cheese.
3. Bake to Golden: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the flatbread are golden and crisp, the nuts are lightly toasted, and the brie is melted and bubbly.
4. Make Quick Hot Honey (If Needed): If using regular honey, warm 1 tablespoon of honey slightly in a small bowl and stir in the 1/2 teaspoon of red pepper flakes.
5. Garnish & Serve: Remove the flatbread from the oven and immediately drizzle the hot honey evenly over the top. Scatter with fresh thyme leaves and a pinch of flaky sea salt. Slice into wedges or strips and serve warm!