Cranberry Brie Flatbread
- 1/4 cup cranberry jelly (with red chilies)
- 1 pc small wheel of double cream brie
- 1 pc medium to large sweet Walla Walla onion
- 1/2 cup arugula
- 1/4 cup craisins
- 1/4 cup walnuts (or pieces)
- 1 1⁄2 tbsp olive oil divided as per recipe below
- 1 1⁄2 tbsp sugar divided as per recipe belowsprigs of fresh rosemary
Slice onions 1/2“ thick and separate. Caramelize onions with 1 Tbsp olive oil in non-stick pan over medium heat stirring occasionally to avoid burning. When onions are translucent add 1 tsp of sugar and continue until onions are golden. Do not burn. Set aside. Chop fresh rosemary and walnuts. Toast in small non-stick pan with 1/2 Tbsp olive oil, 1/2 tsp sugar and a dash of salt. Set aside. Toast flatbread top side down under broiler or toaster oven. Spread cranberry jelly over top side of flatbread. Top with caramelized onions. Slice brie 1/2” thick and arrange on top of onions evenly. Place under broiler or toaster oven top element until brie is melted a bit but not browned. Top with arugula and craisins and candied rosemary walnuts. Slice in wedges and serve warm.
