Description
A savory-sweet flatbread topped with honey-thyme roasted figs, creamy whipped brie, and a crunchy walnut praline. Perfect as an appetizer or light dinner.
Ingredients
- 1 store-bought flatbread or naan (about 8 inches)
- 8 fresh figs, halved
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon olive oil
- 4 ounces brie cheese, rind removed, at room temperature
- 2 tablespoons heavy cream
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons brown sugar
- 1 tablespoon butter
- Salt and black pepper to taste
- Arugula (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the fig halves with honey, thyme, olive oil, and a pinch of salt. Spread on the baking sheet cut-side up and roast for 15-20 minutes until softened and caramelized. Remove and set aside.
- Meanwhile, in a small saucepan, melt the butter with brown sugar over medium heat. Add walnuts and stir to coat. Cook for 3-5 minutes until glossy and toasted. Spread on a separate parchment-lined sheet to cool and harden.
- In a small bowl, mix the brie with heavy cream until smooth and fluffy. Season with a pinch of salt and pepper.
- Increase oven to 425°F (220°C). Place the flatbread on the baking sheet. Spread the whipped brie evenly over the top.
- Arrange the roasted figs on top, then sprinkle with the walnut crunch and a few fresh thyme leaves.
- Bake for 8-10 minutes until the flatbread is crisp and the cheese is bubbly. Garnish with additional thyme and optional arugula. Slice and serve warm.
Notes
You can customize the seasonings to taste. If you prefer a sweeter crunch, add a pinch of sea salt to the walnut praline.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American