This sweet-savory flatbread brings together creamy melted Brie, juicy pear and apple slices, tangy cranberry jelly, and a salty feta crumble on a crisp base. It’s quick to assemble, bakes fast, and feels just fancy enough for guests while still being easy for a weeknight snack or light meal.

Why You’ll Love This Recipe

It delivers the perfect balance of flavors: sweet fruit, creamy cheese, and a salty, tangy finish.
It’s fast from start to finish, with minimal prep and a short bake time.
It works as an appetizer, lunch, or light dinner with a simple salad on the side.
It looks impressive without requiring any complicated steps.
It’s easy to customize with different fruits, herbs, or toppings you already have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large flatbread or naan (about 10–12 inches / 25–30 cm)
1/2 medium pear, thinly sliced (about 70–90 g)
1/2 medium apple, thinly sliced (about 75–100 g)
5 oz Brie cheese, sliced (140 g)
2 to 3 tbsp cranberry jelly (30–45 g)
1/4 cup crumbled feta (about 30–35 g)
1 tbsp olive oil (15 ml)
1 tsp fresh thyme or rosemary, finely chopped (optional, about 1 g)

Directions

Preheat the oven to 400°F (200°C). Place a baking sheet inside while the oven heats if you want extra crispness.
Crisp the base: set the flatbread or naan on a baking sheet. Brush lightly with olive oil. Bake for 4 to 5 minutes to crisp slightly.
Add the cheese: remove from the oven and arrange the Brie slices evenly over the surface.
Add the fruit: layer the pear and apple slices on top of the Brie, spacing them out so each slice gets a bit of everything.
Add the sweet element: spoon small dollops of cranberry jelly across the flatbread. Try to spread them out so the flavor is balanced in every bite.
Finish the top: sprinkle the feta over everything. Add thyme or rosemary if using.
Bake again: return to the oven for 8 to 10 minutes, until the Brie is soft and melted and the fruit is slightly tender.
Rest and serve: let it sit for 1 to 2 minutes, then slice and serve warm.

Servings and timing

Servings: 2–3 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Approximate calories: 225 kcal per serving (estimate may vary based on flatbread size and cheese amounts)

Variations

Add crunch: scatter a tablespoon of chopped walnuts, pecans, or sliced almonds before baking.
Make it more savory: add thinly sliced red onion or a few arugula leaves after baking.
Swap the spread: use fig jam, apricot preserves, or pomegranate molasses instead of cranberry jelly.
Change the cheese: replace Brie with Camembert, or use mild goat cheese in place of feta for a creamy tang.
Herb twist: try fresh basil after baking, or a pinch of dried thyme if you don’t have fresh.

Storage/Reheating

Storage: let leftovers cool completely, then store in an airtight container in the refrigerator for up to 2 days.
Reheating (best method): warm on a baking sheet at 350°F (175°C) for 6 to 8 minutes until the base re-crisps and the cheese softens.
Quick reheat: use a toaster oven if you have one for a crisp finish.
Microwave note: it will reheat the cheese quickly, but the flatbread can turn soft. If you microwave, finish for 1 to 2 minutes in a hot pan to bring back some crispness.

FAQs

Can I use naan instead of flatbread?

Yes. Naan works perfectly and tends to bake up nicely crisp on the edges while staying tender in the center.

Do I need to peel the pear and apple?

Not necessary. Thin slices with the skin on hold their shape well and add a little texture. Peel them if you prefer a softer bite.

How thin should I slice the fruit?

Aim for very thin slices so they soften quickly in the oven. If the slices are thick, the fruit may stay too firm by the time the cheese melts.

What’s the best type of apple to use?

A crisp apple is ideal. Sweet-tart apples add great balance, but any apple you enjoy eating fresh will work.

Can I use cranberry sauce instead of cranberry jelly?

Yes. Cranberry sauce works well—just use small spoonfuls so it doesn’t overwhelm the other flavors.

How do I keep the flatbread from getting soggy?

Pre-baking the base for a few minutes helps a lot. Also, use small dollops of jelly rather than spreading a thick layer.

Can I make this ahead of time?

You can prep the toppings ahead: slice the fruit, slice the Brie, and crumble the feta. Assemble right before baking for the best texture.

What can I serve with this flatbread?

It’s great with a simple green salad, a bowl of soup, or a platter of olives and fresh vegetables for a light meal.

Can I add a drizzle on top after baking?

Yes. A light drizzle of honey adds extra sweetness, or a balsamic glaze adds tangy depth. Keep it minimal so the flavors stay balanced.

Is this recipe meant to be an appetizer or a meal?

Either works. Cut into small pieces for an appetizer, or serve larger slices with a side salad for a light meal.

Conclusion

Pear, apple, and Brie create a creamy, fruit-forward topping that feels special without being complicated, and the cranberry jelly with feta adds the sweet-tangy finish that makes each bite pop. Serve it warm, slice it however you like, and keep it in your rotation whenever you want something quick that still looks and tastes impressive.