If you’re looking for the perfect (easy!) summer appetizer or light meal that feels fancy but takes almost zero effort, you’re in the right place. This grilled flatbread with brie, berries and basil is one of those shortcut recipes I keep on repeat. A toasty flatbread is the base (right from the package to the grill or oven) brushed with olive oil and topped with a cheese and berry combo and finished with balsamic and basil. It tastes like something you’d order at a trendy cafe but takes about 15 minutes to throw together. Perfect for backyard dinners, girls’ nights, or a last-minute app that sill impresses! It’s worth noting that all of my kids have learned to love and appreciate fruit with cheese because of recipes like this!
Ingredients Needed
- Flatbread – I’m using flatbreads from Trader Joes, find them near the bread and rolls. They’re a great size and come in a 2-pack. They can stock in the freezer as well! You could also use a store bought naan or even pita rounds. This recipe is very flexible so see what type of flatbread your grocery store carries.
- Olive Oil
- Apricot jam– you could definitely swap out the flavor of jam if you like. I like the very thin layer of sweetness under the cheese and apricot has a bit of a tartness to it, which I like. Other jams like strawberry, will be significantly sweeter, so just use a light hand if you go that direction.
- Brie
- Berries – I love a combo of blackberries, raspberries and strawberries but any one of these is great by itself.
- Honey or hot honey– optional but delicious
- Balsamic Glaze – find this ready made at the store in a squeeze bottle. If you can’t find any, you can boil down balsamic vinegar on the stove top until it’s reduced and thick and syrupy.
- Fresh basil
- Flakey Salt
How to make Berry and Brie Flatbread
- Preheat a grill to medium low and set up for indirect heating. (See step 2)
- Drizzle a little olive oil over the surface of your flatbread. You can place it directly on the grill grates, but you’ll want it on indirect heat, meaning it’s not sitting directly over flames (so we don’t burn the bottom!). If you have a pan you like to use on the grill, that works really well. In my photos I’m using this pan (that I bought to make smash burgers) and it’s literally the perfect size!
- Cook for about 2 minutes for the flatbread to get warm and start to crisp up.
- Remove from grill and spread a light layer of apricot jam on the flatbread. Top with slices of brie and sprinkle on berries. You can really do this part to taste- a little or a lot! Pop it back on the grill to melt.
- Take it off the grill and then drizzle with balsamic glaze, hot honey (if you want), fresh basil and a little sprinkle of flaky salt. It’s that easy!
Tips
- There are so many different kinds and shapes of flatbreads available depending on where you shop. This recipe is very flexible and can really be made on anything (pssst, I make this as a pizza, too!) Obviously you can just eyeball the quantity of ingredients as well.
- Any combination of berries is delish. Feel free to mix it up. You could also do stone fruit, like peaches.
- This is best eaten hot and fresh, but if you do have leftovers for some reason, I’d re-heat in an airfryer or a hot oven. Avoid the microwave as it will make it soft and risk becoming soggy.
Berry and Brie Flatbread
Grilled flatbread topped with apricot jam, brie, berries, basil, and balsamic for an easy, elegant summer appetizer. This recipe is VERY flexible and exact measurements aren't required. Feel free to measure with your heart!
Servings
Ingredients
- 1 large flatbread such as Trader Joes
- 1 tablespoon olive oil
- 4 tablespoons apricot jam exact measurement not needed!
- 8oz round brie cut into slices
- 6 oz Fresh berries raspberries, blackberries, strawberries or any one on its own
For Topping
- balsamic glaze
- fresh basil
- hot honey
- flaky salt or kosher salt
Instructions
- Preheat grill to medium or medium low heat and set up for indirect grilling (meaning there's an area of your grill without flames, if possible). Note: You can replace all grill steps in this recipe with a preheated 425° oven and baking sheet if you'd like to cook this indoors. Have a large cutting board as a work surface next to your grill, as well as a large metal spatula.
- Brush olive oil over flatbread to cover surface lightly. You can place your flatbread directly on grill grates, or use a grill-safe pan if you have one. Place on grill and cook for a minute or two to heat up and start crisping. The timing here greatly depends on your grill so just keep an eye on it. The goal here is to finish with the bottom crispy but not burnt!
- Transfer flatbread to your work surface and spread a very light layer of jam across the top. Top with slices of brie and tuck in as many berries as you like. I like to put some on top and also tuck a few in partially under slices of cheese. Return flatbread to grill, close lid, and cook until cheese is melty and bottom is toasted and crisp, it should only take a few minutes.
- Remove from grill and top with a drizzle of balsamic glaze, hot honey if desired. Mince up basil right before sprinkling on top and sprinkle with a little bit of flaky salt.
- Slice into pieces and serve immediately.
Nutrition
Serving: 0.25flatbread, Calories: 324kcal, Carbohydrates: 26g, Protein: 13g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 57mg, Sodium: 419mg, Potassium: 137mg, Fiber: 1g, Sugar: 13g, Vitamin A: 396IU, Vitamin C: 3mg, Calcium: 120mg, Iron: 1mg
Calories: 324kcal
Cost: 10
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
