Description
A sweet and savory flatbread topped with roasted cherries, dark chocolate, and whipped brie, finished with flaky sea salt. Perfect for a quick appetizer or dessert.
Ingredients
Scale
- For the balsamic roasted cherries:
- 2 cups fresh or frozen cherries, pitted
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Pinch of sea salt
- For the whipped brie:
- 8 ounces brie cheese, rind removed
- 2 tablespoons heavy cream or milk
- For the flatbread:
- 1 store-bought flatbread or naan (about 8x12 inches)
- 1 tablespoon olive oil
- ½ cup dark chocolate chips or chopped dark chocolate
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the roasted cherries: In a small bowl, toss the cherries with balsamic vinegar, honey, and a pinch of sea salt. Spread on half of the prepared baking sheet. Roast for 10 minutes until softened and juicy.
- Meanwhile, make the whipped brie: In a microwave-safe bowl, microwave brie and cream in 20-second intervals, stirring, until smooth and creamy. Alternatively, beat with an electric mixer until light and fluffy. Set aside.
- Increase the oven temperature to 425°F (220°C). Place the flatbread on the other half of the baking sheet (or a separate sheet). Brush with olive oil. Bake for 5 minutes to crisp slightly.
- Remove from oven. Spread the whipped brie evenly over the flatbread, leaving a ½-inch border. Top with roasted cherries (drain any excess liquid) and sprinkle with dark chocolate chips.
- Return to the oven and bake for 3-5 minutes more until the chocolate is just melted and the flatbread is golden.
- Remove and immediately sprinkle with flaky sea salt. Slice and serve warm.
Notes
You can use pre-pitted cherries to save time. For a dairy-free version, substitute brie with cashew cheese and use dairy-free chocolate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer / Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 14 g
- Fat: 18 g
- Carbohydrates: 26 g
- Protein: 10 g