Cranberry, Brie & Walnut Flatbreads (with Hot Honey Twist)

• 4 small/personal flatbreads (or mini naan/naan rounds)
• 1 tbsp olive oil (for brushing the crusts)
• 8 oz Brie cheese, rind partially removed and sliced or cubed
• 1/2 cup dried cranberries
• 1/2 cup walnuts, roughly chopped
• 2–3 sprigs fresh thyme (plus extra for garnish)
• 1 tbsp butter (for the walnuts)
• 1 tbsp brown sugar (for the walnuts)

The Finisher (Choose Your Style)
Option A (Classic): 2 tbsp regular honey

Option B (Spicy Upgrade): 2 tbsp Hot Honey (or regular honey mixed with a pinch of red pepper flakes)

Candied Walnuts

• Melt: Heat 1 tbsp butter and 1 tbsp brown sugar in a skillet over medium heat.
• Toast: Add 1/2 cup chopped walnuts; toss 2–3 minutes until glazed. Set aside.

Prep & Assemble

• Preheat: Oven to 420°F (215°C); line a baking sheet with parchment paper.
• Base: Arrange 4 mini flatbreads on the sheet; brush edges with olive oil.
• Layer: Top evenly with 8 oz cubed Brie, 1/2 cup dried cranberries, the candied walnuts, and fresh thyme leaves.

Cook  | Bake for 10–12 minutes.
Finish | Remove when the cheese is melted and the crust edges are golden-crisp.