Description
A festive flatbread topped with a vibrant cranberry walnut pesto, creamy brie spread, and fresh arugula for a sweet, savory, and crunchy bite.
Ingredients
Scale
For the Crust:
- 1 pre-made flatbread or pizza crust
- 1 cup fresh cranberries
- 1/2 cup walnuts, toasted
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1/4 cup olive oil
- 4 oz brie cheese, rind removed
- 2 tbsp heavy cream
- 1 cup fresh arugula
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place flatbread on a baking sheet and bake for 8-10 minutes until lightly crisp.
- In a food processor, combine cranberries, walnuts, Parmesan, and garlic. Pulse until coarsely chopped. With processor running, slowly drizzle in olive oil until a chunky pesto forms. Season with salt and pepper.
- In a small bowl, mash brie and heavy cream together until smooth to make the brie crème.
- Spread the cranberry walnut pesto evenly over the baked flatbread. Dollop the brie crème on top.
- Return flatbread to oven for 5-7 minutes until brie is melted and edges are golden.
- Remove from oven, top with fresh arugula, slice, and serve warm.
Notes
You can customize the seasonings to taste.