Pear, Brie, and Cranberry Sauce Flatbread
Use up leftover cranberry sauce, or buy an extra can for these mini flatbreads that are the perfect bites for fall, featuring Bosc pear slices and mild brie.
Servings 4 breads
Calories 436kcal
Ingredients
Shortbread Flatbreads
- 1 ½ Cups Flour
- 1 Tbsp Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 Tbsp Unsalted butter melted
- 2 Tbsp Olive Oil
- 1 Tbsp Apple Cider Vinegar
- ¼ Cup Milk
Cranberry, Pear, and Brie Topping
- ½ Cup Jellied Cranberry Sauce
- 1 Bosc pear cut into thin slices
- 2 oz Brie cut into ½-inch "cubes"
- Cinnamon for garnish, optional
Instructions
Shortbread Flatbreads
- Preheat the oven to 375°F with a rack in the center. Line a sheet pan with parchment paper or foil.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt until combined. In a small mixing bowl, mix together the butter, olive oil, vinegar, and milk until smooth.
- Add the wet ingredients into the bowl with the dry, and stir to combine. Use your hands to knead the dough together until uniform.
- Split the dough into 4 evenly sized balls, and roll each out between two sheets of parchment paper until about ⅛-inch thick.
- Place each rolled piece of dough on the prepared pan and bake for 10 minutes, until dried out and lightly golden. Set the pan aside on a trivet and leave the oven on.
Cranberry, Pear, and Brie Topping
- Spread each warm flatbread with ¼ of the cranberry sauce, coating the entire piece of bread. Arrange the sliced pears and top and dot with the brie.
- Place the pan back in the oven and bake for an additional 5 minutes, until the brie is melted.
- Sprinkle with cinnamon, if desired. Then quarter with a pizza cutter and serve.