Crispy Flatbread with Brie, Cranberries & Toasted Walnuts (and that Hot Honey Drizzle)

You know when you just need something nice — not a full meal, not a snack from a bag, but something that feels like you actually cared enough to make it? That’s this.
I made this flatbread one lazy evening when I didn’t feel like cooking but also couldn’t handle another night of cereal-for-dinner energy. There was Brie sitting in the fridge (leftover from a cheese board I swore I’d finish), a handful of walnuts, and a sad little bag of cranberries that had been hiding behind the yogurt. And somehow, those three things turned into something kind of perfect.

The whole thing takes maybe ten minutes from start to finish — you toss it in the oven, and while it’s baking, your kitchen starts smelling like melted Brie and toasted nuts. It’s cozy but also kind of fancy, the kind of thing you’d serve if someone came over and you wanted to look effortlessly impressive.

But the real star? That hot honey drizzle. It’s this sweet-spicy thing that ties everything together — sticky, warm, and just the right amount of heat that makes the Brie taste even creamier. Honestly, I could drizzle that stuff on cardboard and it’d still taste good.

You pull the flatbread out of the oven, the cheese all gooey and the edges crisp, drizzle that honey like you mean it, slice it up, and suddenly you’re not just eating — you’re treating yourself. It’s the kind of food that makes you slow down for a second.

Ingredients

For the flatbread:

• 2 store-bought flatbreads or naan
• 4 oz Brie cheese, sliced
• ¼ cup dried cranberries
• ¼ cup walnuts, toasted and chopped

For the hot honey drizzle:

• 3 tbsp honey
• ½ tsp red chili flakes (less if you’re shy, more if you like a kick)
• 1 tsp lemon juice

Directions

1. Preheat the oven.
Set it to 375°F (190°C). Place your flatbreads on a baking sheet.

2. Assemble the good stuff.
Lay the Brie slices evenly on the flatbread. Don’t overthink it — just get a bit on every bite. Sprinkle on the cranberries and those toasted walnuts.

3. Bake.
Pop it in for about 8–10 minutes, just until the Brie is melted and the edges are starting to get that crisp golden color.

4. Make the drizzle.
In a small saucepan, gently warm the honey. Stir in the chili flakes and lemon juice. Take it off the heat before it bubbles — you just want it warm and spicy-sweet.

5. Finish and serve.
Drizzle the hot honey over the warm flatbreads. Slice them into wedges. Eat one standing up before you even set the plate down. You deserve it.

Recipe FAQs

1. Can I skip the Brie?
You can, but it won’t be the same. Brie melts in this perfect, creamy way that ties everything together. If you must substitute, try goat cheese or mozzarella.

2. What if I don’t like spicy food?
Just leave out the chili flakes. You’ll still get that sweet, floral honey with a little tang from the lemon. Still amazing.

3. Can I make this ahead of time?
You can toast the walnuts and mix the honey early, but this is one of those things that’s best straight from the oven. It loses that crispy magic if it sits too long.

4. Could I use something other than walnuts?
Absolutely. Pecans, almonds, pistachios whatever you’ve got. The toasted crunch is what matters most.

5. What would you serve it with?
A glass of wine, honestly. Maybe a light salad. Or nothing — it’s perfect for that “I’m not hungry, but I could eat” moment.

This isn’t the kind of recipe you follow to the letter — it’s one you make by feel. You drizzle, you taste, you adjust. You eat a piece while standing at the counter and maybe another while you’re still holding the knife.

It’s simple, but it feels like something you’d make for someone you really like — even if that someone’s just you tonight.

Crispy Flatbread with Brie, Cranberries & Toasted Walnuts (and that Hot Honey Drizzle)

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the flatbread:*

• * 2 store-bought flatbreads or naan

• * 4 oz Brie cheese, sliced

• * ¼ cup dried cranberries

• * ¼ cup walnuts, toasted and chopped

• *For the hot honey drizzle:*

• * 3 tbsp honey

• * ½ tsp red chili flakes (less if you’re shy, more if you like a kick)

• * 1 tsp lemon juice

Directions

• *1. Preheat the oven.*
• Set it to 375°F (190°C). Place your flatbreads on a baking sheet.
• *2. Assemble the good stuff.*
• Lay the Brie slices evenly on the flatbread. Don’t overthink it — just get a bit on every bite. Sprinkle on the cranberries and those toasted walnuts.
• *3. Bake.*
• Pop it in for about 8–10 minutes, just until the Brie is melted and the edges are starting to get that crisp golden color.
• *4. Make the drizzle.*
• In a small saucepan, gently warm the honey. Stir in the chili flakes and lemon juice. Take it off the heat before it bubbles — you just want it warm and spicy-sweet.
• *5. Finish and serve.*
• Drizzle the hot honey over the warm flatbreads. Slice them into wedges. Eat one standing up before you even set the plate down. You deserve it.