Description
A festive flatbread topped with tangy cranberry walnut pesto, creamy brie spread, and fresh arugula for a perfect blend of sweet, savory, and crunchy flavors.
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
- 2 cloves garlic
- 1/4 cup olive oil
- 4 oz brie cheese, rind removed
- 2 tbsp heavy cream
- 1 cup fresh arugula
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place flatbread on a baking sheet and bake for 5-7 minutes until lightly crisp.
- In a food processor, combine cranberries, walnuts, Parmesan, garlic, and olive oil. Pulse until coarsely chopped to form the pesto.
- In a small bowl, mash brie with heavy cream until smooth to create the brie crème.
- Spread cranberry walnut pesto evenly over the baked flatbread, then dollop with brie crème.
- Return flatbread to oven and bake for 8-10 minutes until edges are golden.
- Top with fresh arugula, season with salt and pepper, slice, and serve warm.
Notes
You can customize the seasonings to taste.