Cranberry Pecan Brie Bites
Naan bites topped with melted brie, homemade cranberry sauce, a pecan half and fresh thyme — baked until bubbly.
Ingredients
| 12 oz | 340 g | fresh cranberries, rinsed and picked through |
| 3/4 cup | 180 ml | sugar |
| 1/2 cup | 120 ml | orange juice |
| 1/2 cup | 120 ml | water |
| 1 pinch | salt | |
| 1 | cinnamon stick | |
| 1 piece | orange peel | |
| 2 8.8 oz packages | Original Stonefire naan flatbread | |
| 1 8 oz package | brie | |
| 24 | pecan halves | |
| — | fresh thyme to garnish |
Instructions
Cranberry Sauce
- Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
- Add cranberries, salt, cinnamon stick and orange peel.
- Bring to a simmer over medium heat, stirring frequently.
- Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.
- Let cool for at least 30 minutes. Refrigerate until ready to use.
To prepare
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan.
- Cut small wedges off the wheel of brie and place on top of the naan.
- Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half.
- Place on the prepared baking sheet.
- Bake for 6 to 8 minutes or until brie starts to melt and bubble.
- Remove, top with a sprig of fresh thyme and serve immediately.