Cranberries, brie and leeks balance this filling and easy to bake flatbread perfect for an evening of entertaining or paired with a salad as a quick dinner for two.
I’m going to go ahead and make a quick confession here: sometimes I go to Whole Foods and I don’t buy anything. Yes, you’re reading this correctly. I window shop at Whole Foods. Just like some people go to department stores, try on a sweater and check back online every few days to see if its gone on sale, I go to the grocery store, cruise the prepared food section for ideas and file them away in the notes section of my iPhone until I’m ready to make something nicer than the yogurt and pretzel sticks that I had for dinner tonight.
Last week, I was doing just this when I spotted a new shelf of ready-to-bake flatbread next to the pizza counter at my neighborhood Whole Foods. I happened to have a bag of dried cranberries and a wheel of brie in my refrigerator so one pre-packaged flatbread and a leek later, I knew what I was making for a gathering that I was hosting.
- 2 tablespoons olive oil
- 2 medium leeks, whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
- 2 tablespoons dijon mustart
- 8 ounces brie, sliced
- ¼ cup dried cranberries
- Preheat the oven to 350 degrees F. Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 10 to 15 minutes.
- Layer the flat bread with dijon mustard, leeks, brie slices and cranberries and top with another layer of brie slices. Place in the oven directly on the racks for 8-10 minutes or until brie has melted and crust begins to turn golden brown. Slice while warm and serve immediately.