top of page

Cranberry Pecan Brie Bites

Prep Time:

5 Minutes

Cook Time:

6 Minutes






  • 1 cup cranberry sauce

  • 2 8.8 oz packages Original Stonefire naan flatbread

  • 1 8 oz package brie

  • 24 pecan halves

  • fresh thyme to garnish


Holiday entertaining is one of my very favorite things. I love planning and preparing food for friends and family and appetizers are my very favorite. When it comes to holiday entertaining, appetizers are the one element that can make or break a party. It’s really more about quality over quantity. Having a few good appetizers is much better than putting too many so-so options in front of your guests.

These Cranberry Pecan Brie Bites are an amazing appetizer that I will be serving this holiday season. The cranberry sauce is homemade, adding a touch of elegance and warmth to this easy-to-prepare dish. If you are short on time, or simply don’t have access to fresh cranberries, canned cranberry sauce will do in a pinch. Go for the “whole berry” version if you can find it.

The cranberry sauce only takes about 15 minutes, start to finish, and is a wonderful complement to the brie.

Because brie is such a favorite during the holidays, I knew it would be perfect for these tasty bites. I simplified the whole recipe with the use of Original Stonefire naan. Not only does it make preparation a breeze, it adds fantastic texture as well.

Stonefire naan comes in so many great varieties and is available at many stores but the best places to find Stonefire are at Ahold, Publix or Kroger.

I used a pizza cutter to cut the naan into small pieces. Each piece of naan is topped with a small wedge of brie, a small amount of the cranberry sauce and a pecan. The pecan gets toasted, the cheese gets all melty and fabulous, and the entire bite is total bliss. Hello, holidays.

I topped each bite with a little fresh thyme. A pop of color is always a good thing and it really makes these Cranberry Pecan Brie Bites extra festive and fun.

  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

  2. Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan.

  3. Cut small wedges off the wheel of brie and place on top of the naan.

  4. Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half.

  5. Place on the prepared baking sheet.

  6. Bake for 6 to 8 minutes or until brie starts to melt and bubble.

  7. Remove, top with a sprig of fresh thyme and serve immediately.

bottom of page