This Warm Brie Cranberry Naan Bread is one of my favorite festive holiday appetizers. Mini naan breads are topped with warm, creamy brie cheese, a sweet cranberry and orange sauce, and finished off with chopped rosemary for a burst of herbal freshness.
This Warm Brie Cranberry Naan is the perfect warm appetizer. In my opinion, brie and cranberry is a match made in heaven, I love the sweet cranberry sauce and the warm, creamy brie cheese.
The fresh rosemary is the perfect finishing touch.
Festive holiday appetizers are my favorite, and when I go to parties I like to nibble on the appetizers.
So when I am hosting a party, I like to have a variety of appetizers, something for everyone, and the key to keeping your guests happy.
When I put together a menu of appetizers I try to have a variety of hot and cold finger foods, like these easy brie cranberry naans.
I serve the appetizers alongside a good cheeseboard, a variety of dips, and bowls of olives and other nibbles.
Why You Will love This Recipe
- Easy Preparation: This recipe is quick to prepare, and requires very little hands on prep.
- Versatile Recipe: This recipe is easily adapted, you can add other tastes and flavors to suit your own tastes.
- Get Ahead: The orange cranberry sauce can be made a couple of days in advance and stored in the refrigerator until you are ready to assemble the naans.
- Double the Recipe: This recipe is really easy to double up when feeding a crowd.
If you like appetizer recipes try one of my appetizer recipe here. I love topping flatbreads with a variety of ingredients, for some savory options try this Spiced Ground Lamb Pita, Greek Pita Pizza, Mediterranean Flatbread, Spiced Beef and Hummus Pita Pizza, or this Mediterranean Naan.
Recipe Ingredients You’ll Need
Orange Cranberry Sauce Ingredients
- Cranberries: I use a bag of fresh cranberries to make the sauce. If you can’t find fresh berries, you could also use frozen.
- Sugar: I use regular white sugar in this recipe.
- Orange: I add both freshly squeezed orange juice and the orange zest in this recipe.
Warm Brie Cranberry Naan Ingredients
- Bread: I use a package of flatbreads, or baked mini naan breads.
- Cheese: I use brie cheese, opting for the double cream variety as it melts well.
- Orange Cranberry Sauce: I make my own sauce, but you can use store-bought sauce in a pinch.
- Rosemary: I like to add a sprinkle of freshly chopped rosemary to the naan when they come out of the oven.
For exact ingredient amounts and instructions, see the full recipe card below.
Recipe Variations
This recipe is versatile and easy to adapt if needed:
- Gluten-Free: For gluten free diners, swap regular naan bread for a gluten free naan, flatbread or pita.
- Cheese: I’ve used brie in this recipe, but you can use other good melting cheese, try mozzarella, Swiss cheese, or goat cheese.
- Fresh Herbs: You can leave the rosemary off or use a different herb, try basil, thyme or oregano.
- Protein: Add some protein like grilled chicken, or bacon to the recipe.
- Other Ingredients: Try adding other toppings like olives, artichoke hearts, roasted red peppers.
How to Make Warm Brie Cranberry Naan
Step 1: Make the Cranberry Sauce: In a large pot bring the 3/4 sugar and 1 cup water to a boil. Add the cranberries, orange juice and orange zest to the pot and simmer until the cranberries are popped, about 10-15 minutes. Let cool and then remove and put in an airtight container in the refrigerator overnight.
Step 2: Assemble Naan Flatbreads: Preheat the oven to 350 degrees F. On a baking sheet lay the four mini naans. Remove the brie from the packaging and gently spread a layer of brie on each naan bread and set back on the baking tray. Use a teaspoon to spoon a thin layer of cranberry sauce on each naan bread.
Step 3: Bake: Bake in the oven for 8-10 minutes, or until the edges of the naan begin to crisp up and the brie has melted. Remove and sprinkle the fresh rosemary on the naan and enjoy warm.
Serving Tips
You can serve these as a whole mini naan style appetizer with a salad side, try my Lemon Arugula Salad with Pine Nuts, or this Easy Lebanese Salad.
Or cut the naan into slices making them more of a finger food. Ideal for any party, served with other appetizers, like this Cucumber Hummus Bites, Honey Goat Cheese Balls, Beef Crostini with Caramelized Onion, and this Smoked Salmon Cucumber Appetizer.
Storage Tips
Store leftover brie cranberry naans in an airtight container in the refrigerator for 2-3 days. When ready to enjoy warm up in a hot oven.
Recipe FAQs
No, you don’t need to take the rind off brie before baking, it will melt down once in the hot oven.
Brie is rich in protein and a good source of other vitamins and minerals. However, as with most cheeses it’s high in saturated fat, so should be eaten in moderation.
Most Flatbread Recipes
Appetizers
Easy Pear and Brie Flatbread
Vegetarian
Goat Cheese Apricot Pizza
Vegetarian
Mediterranean Naan Pizza
Warm Brie Cranberry Naan
Ingredients
Orange Cranberry Sauce
- 12 ounces bag of fresh cranberries
- 3/4 cup sugar
- 1 cup water
- 1/4 cup orange juice
- 1 tablespoon orange zest
Warm Brie Cranberry Naan
- 4 mini naan breads , {or you can do 2 large naan flatbreads}
- 6 ounces brie cheese, use double cream variety
- 1/2 cup orange cranberry sauce
- 1 tablespoon freshly chopped rosemary, plus extra to garnish
Instructions
- The night before you are going to make the Warm Brie Cranberry Naan prepare the cranberry orange sauce. In a large pot bring the 3/4 sugar and 1 cup water to a boil.
- Add the cranberries, orange juice and orange zest to the pot and simmer until the cranberries are popped, about 10-15 minutes. Let cool and then remove and put in an airtight container in the refrigerator overnight.
- Preheat the oven to 350 degrees F. On a baking sheet lay the four mini naans.
- Remove the brie from the packaging and gently spread a layer of brie on each naan bread and set back on the baking tray.
- Use a teaspoon to spoon a thin layer of cranberry sauce on each naan bread. Bake in the oven for 8-10 minutes, or until the edges of the naan begin to crisp up and the brie has melted.
- Remove and sprinkle the fresh rosemary on the naan and enjoy warm.
Notes
- You can serve these as a whole mini naan style appetizer or you can cut them into slices making them more of a finger food.
- You can leave the rosemary off or use a different herb, try basil, thyme or oregano.
- If you don’t want to have the leftover cranberry sauce just half the recipe and save the other half bag of cranberries in the freezer.
I absolutely love this recipe and so easy to make. I’ve done them a couple of times now and they’re great to slice up and let guests pick at them. Thanks.
I love it too! Thanks for the nice comment!
I would not think to put brie & cranberry together with naan but it sounds & looks great!
You’ve combined so many of my favourite things here – cranberries, brie (especially together), and naan. YUM!
Amanda @ Once Upon a Recipe recently posted..The Great Food Blogger Cookie Swap: Beurre and Sel Jammers
Thanks Amanda. I love cranberry and brie together–the creamy cheese and the sweet cranberries go so nicely together. <3
I really enjoy naan, These appetizers would be perfect for Christmas Eve. I love that you used cranberry sauce. It’s delicious and festive.
I do too. We eat it a lot in our family. This mini naan worked perfectly for an appetizer! Thanks Melissa.