We are always into small bites, so this recipe right here is one of our favorites. It can be used as a light snack or appetizer and has a sweet and savory flavor to it. Enjoy with your favorite beverage! Tip: If you have leftover cans of cranberry from the holidays, use it as a topping for salads, pancake, waffles and simple appetizers.


  • 1 can cranberry sauce
  • 2 packages Original Stonefire naan flatbread
  • 9 ounces package brie
  • 24 pecan halves
  • fresh rosemary to garnish


  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. Cut naan into pieces using a pizza cutter (6-8)
  3. Cut small pieces of brie cheese and place on top of the naan.
  4. Spoon a small amount of the cooled cranberry sauce.
  5. Top with a pecan half.
  6. Place on the prepared baking sheet.
  7. Bake for 6 to 8 minutes or until brie starts to melt and bubble.
  8. Remove, top with fresh rosemary and serve immediately.