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Creamy brie and cranberry flatbread

Serves 6-8
INGREDIENTS

  • 1 package [2 per package] Naan style flatbreads (I used the Stonefire brand, oval shaped.)
  • 2 tablespoons ricotta cheese (I use part-skim)
  • 1 teaspoon of Lemon olive oil
  • 1 teaspoon of Italian Herbs olive oil
  • 6 ounces brie cheese, rind removed
  • ½ cup fresh cranberries
  • 2 springs fresh rosemary, leaves removed and chopped fine-optional

INSTRUCTIONS

  1. Preheat oven to 425°F.  Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
  2. Stir olive oils into the ricotta cheese.
  3. On each flatbread: spread 1 tablespoon of the ricotta cheese mixture and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with ¼ cup cranberries and half the full amount of fresh chopped rosemary.
  4. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.