QUICK + CREAMY CRANBERRY BRIE FLATBREAD

Quick. What a wonderful show. Anyone added caressing the holidays but also super burnt out?? It's virtually the end, it's virtuous around the crossing. Patch I'm primed for a breath of unfermented air until the close spend rolls around, I'm disagreeable to know in the finish of the leisure joy.And by joy I mingy intelligent and comfortable recipes.Same this Intelligent Creamy Cranberry Brie Flatbread.

There was a lot deed on this pass. A lot. Are you with me? I'm reliable you are. This Yule Alter Dish with Eggnog Frosting was on the fare, not with out a few attempts at the buttercream because what are the holidays without a few, "Why did I consider that would transform?" moments. (For the accomplishment, don't add frosty eggnog and toiletries to inhabit temp butter and wait waxy buttercream. Area cope confronting.) A shaved variation of these Pancetta Roasted Brussel Sprouts graced the tableland along with a superior rib and potatoes au gratin. But when faced with needing an appetiser, I wasn't stressing.

INGREDIENTS:

1 package [2 per package] Na’an style flatbreads (I used the Stonefire brand, rectangular shaped flatbreads.)
2 tablespoons mascarpone
6 ounces brie cheese, rind removed
½ cup fresh cranberries
2 springs fresh rosemary, leaves removed and chopped fine

INSTRUCTIONS:

Preheat oven to 425°F. Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
On each flatbread: spread 1 tablespoon mascarpone 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.
Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.

NOTES:

To save time chopping, use a small pair of kitchen scissors or pruning shears to cut the rosemary leaves right of the stem and onto the flatbread.

For a super crispy bottom, cook directly on the oven rack with a sheet pan below to catch any cheese that make drip off.

These flatbreads can be made in advance, wrapped and frozen. Thaw before cooking. Reheat in oven for 5 to 7 minutes.