Crispy Flatbread with Brie
If I’m honest, the first time I ever made crispy flatbread with brie, it was purely accidental. I’d planned on making pizza but (classic me) realized I was missing half the toppings. So, out came the flatbread, on went the brie, and somewhere in between juggling a fussy cat and a phone call with my sister, I tossed on a handful of random extras. The result? Pure gold. Even my tough-to-please neighbor (you know the one) wants the recipe now.
So, Why Keep Making This Flatbread?
I make this when I want something snazzy but not high-maintenance—like on those Thursdays I forget to buy groceries, or for impromptu nibbles with mates (brie makes it feel a bit posh, even if you’re wearing pyjamas). My family, honestly, devours it as soon as it’s cool enough to not burn your mouth (not that anyone waits). Once, I tried skipping the honey drizzle and couldn’t believe how much we missed it. Or, full confession: sometimes I use a pre-made crust to save time, and nobody’s caught on yet.
What You’ll Need to Make It (and What You Can Get Away With)
- 1 large flatbread (store-bought or homemade—my gran swore by Lebanese wraps, but I’ve used naan in a pinch)
- 100-150g Brie cheese, sliced (sometimes I use Camembert or even a bit of blue cheese when I feel bold, but brie melts like a dream)
- A small handful of arugula or rocket (optional, but my daughter insists it’s ‘not the same’ without it)
- 1-2 tbsp honey, to drizzle (maple syrup also does the trick, though don’t tell the French)
- Olive oil—just a splash, maybe a scant tablespoon
- Fresh thyme or rosemary leaves (dried works, too, if that’s what you’ve got—herbs make it feel fancy, I promise)
- Black pepper, a twist or two
- If you’re feeling extra: a sprinkle of chili flakes or chopped walnuts (I occasionally go rogue and use pistachios—one friend hated that, so maybe test it on yourself first)
How I Actually Put It All Together
- Preheat your oven to somewhere around 220°C (425°F). Or, if your oven’s a bit moody like mine, just as hot as it’ll go without setting off the smoke alarm.
- Lay the flatbread on a baking tray. Drizzle (or brush, if you’re being precise) it with olive oil. This is where I usually sneak a tiny piece of brie—cook’s treat.
- Layer the brie slices all over. Don’t stress if the cheese placement isn’t perfect—it’ll melt anyway. Sprinkle on your herbs, and give it a dash of black pepper. If using, add walnuts or chili flakes now.
- Bake for 8-10 minutes, until the edges are crispy and the brie is bubbling like a lava lamp (that’s the moment I know it’s done—don’t walk away, it goes from gorgeous to… a little too crispy in seconds!).
- As soon as it’s out, drizzle over honey—don’t skimp, it’s the magic touch. Add arugula and cut into whatever shapes you fancy. And yeah, it’ll look a bit messy, but that’s part of the charm.
Some Things I Learned the Hard Way
- Don’t overload with brie—seriously, it’ll just run everywhere. A little restraint goes a long way, who knew?
- If you use fresh herbs, put some on after baking, too. The flavor’s brighter. Actually, scratch that—sometimes I prefer all baked. Play around.
- Flatbread stuck to the tray? Next time, line it with parchment, or just pry it off and pretend it’s ‘rustic’.
Let’s Talk Flatbread Twists (and Misfires)
- Once I tried apricot jam instead of honey—eh, a bit cloying. Not my finest hour.
- Roasted grapes instead of nuts? Mind-blowing. My mate Sam didn’t believe it was intentional.
- I also once added caramelized onions and, honestly, I could’ve eaten the whole thing myself. Not that I did… (well maybe).
About the Gear: Use What You’ve Got
Fancy pizza stone? Sure, it crisps up the base, but a regular old baking tray does the trick. If you don’t have parchment paper, sprinkle a bit of cornmeal or plain flour—works a treat, and gives a tiny crunch at the bottom.
Storing Leftovers (If That Ever Happens)
Flatbread tends to lose its edge after a day, but in my house, honestly, it rarely survives long enough to test. If you must, pop it in a container in the fridge for a day or two; warm it up in the oven to bring some crunch back (microwaves make it sad and floppy).
Ways I Serve It (and Family Demands)
For parties, I cut it into little strips and stack them artfully (my attempt at ‘restaurant-chic’), or sometimes just wedges with extra arugula on top. My husband likes to add a fried egg and call it breakfast—bizarre, but weirdly delicious. Sometimes we dunk it in tomato soup when it’s chilly—comfort food x 10.
Mistakes I Won’t Make Again (Probably)
- I once rushed the baking; the edge burned but the cheese was cold in the middle. Take the full time, trust me—or check halfway through if your oven’s moody.
- Used brie straight from the fridge and tore the flatbread trying to spread it. Let it sit out a bit first; life’s easier.
Your Questions (and My Totally Honest Answers)
- Can I freeze crispy flatbread with brie?
- I mean, you can, but you might regret it—the cheese goes a bit weird. Better to eat up!
- Do I have to use brie?
- Nope—you can use camembert, goat cheese, or whatever needs using up. Actually, try what you like! But brie does melt into that perfect gooey puddle.
- Can I grill this instead of baking?
- Sure, pop it under the broiler/grill for a couple mins. Watch it like a hawk though, it can burn fast. (I learned that the smoky way.)
- Why is my flatbread soggy?
- Could be too much brie or extra toppings. Or maybe your oven just wants to mess with you, who knows?
- Best place for quality brie?
- Honestly, I just grab whatever looks fresh at Sainsbury’s. If you want to nerd out, Cheese Grotto goes deep on brie vs camembert (rabbit hole alert!).
And, weirdly, I find this flatbread tastes even better after it sits for 10 minutes—something about the brie settling into the bread. Or maybe it’s just that I’m finally sitting down for once. Anyway, there you go. Make, eat, enjoy. And don’t be afraid to go a bit off-recipe. Some of my best kitchen adventures come form a slight detour (or total meltdown!).
Ingredients
- 1 sheet store-bought flatbread (or naan)
- 5 oz Brie cheese, sliced
- 1 medium red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1/4 cup walnuts, roughly chopped
- 2 tbsp honey
- 1/4 tsp freshly ground black pepper
- Salt to taste
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2In a skillet over medium heat, cook the sliced red onion in 1 tablespoon of olive oil with a pinch of salt until softened and caramelized, about 8-10 minutes.
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3Brush the flatbread with remaining olive oil and place it on the prepared baking sheet.
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4Arrange the caramelized onions evenly over the flatbread. Top with Brie slices, walnuts, and fresh thyme leaves.
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5Bake in the preheated oven for 8 minutes or until the cheese is melted and the flatbread is crispy.
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6Drizzle honey over the flatbread, season with black pepper, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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