This Cranberry, Brie & Caramelized Shallot Flatbread captures that signature Jillian Harris balance of cozy comfort and effortless elegance. The base is simple — a store‑bought naan or flatbread brushed with olive oil — but the toppings turn it into something truly special. Sweet, golden caramelized shallots melt into creamy brie, while fresh cranberries roasted with maple syrup add a bright, tart pop that cuts through the richness.
As the flatbread bakes, the brie softens into a glossy, indulgent layer and the cranberries burst just enough to release their ruby colour. A final sprinkle of fresh thyme and flaky salt brings everything together with a fragrant, savoury finish.
It’s festive without being fussy, perfect for holiday hosting, cozy nights in, or a chic appetizer that looks beautifully styled with minimal effort — exactly the kind of approachable luxury Jillian is known for.
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Flatbread
Style: Cozy, feminine, holiday‑chic Jillian vibes
Ingredients
- 1 store‑bought naan or flatbread
- 1 cup fresh cranberries
- 2 tbsp maple syrup
- 2 shallots, thinly sliced
- 1 tbsp butter
- 100 g brie, sliced
- 1 tsp fresh thyme leaves
- 1 tbsp olive oil
- Pinch of flaky salt
Instructions
- Preheat oven to 425°F (220°C).
- In a small pan, melt butter and sauté shallots over medium heat until golden and soft (8–10 minutes).
- In a separate bowl, toss cranberries with maple syrup.
- Brush flatbread with olive oil.
- Layer caramelized shallots, brie slices, and maple cranberries.
- Bake 12–15 minutes until brie melts and edges crisp.
- Finish with fresh thyme and flaky salt.
Storage
Best enjoyed fresh. Store leftovers in an airtight container for 1 day; reheat at 350°F for 5–7 minutes.
Substitutions
- Brie → Camembert or goat cheese
- Maple syrup → Honey
- Shallots → Sweet onion
Enjoy!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
