Preheat your oven to 425°F (220°C). The high heat ensures a perfectly crisp base, essential for that satisfying crunch in each bite.

Place the flatbreads on a baking sheet lined with parchment paper for easy clean-up and even baking. This also helps prevent sticking and makes transferring them to a serving platter a breeze.

Brush each flatbread with olive oil, which helps the crust turn golden and adds a subtle richness. Use a pastry brush to ensure even coverage, enhancing the texture and flavor of the crust.

Layer the sliced brie cheese evenly across the flatbreads. The cheese will melt beautifully, creating a creamy base. Be generous but make sure to leave a bit of space around the edges to prevent overflow.

Sprinkle the dried cranberries over the cheese for a burst of sweet-tart flavor. Spread them out evenly to ensure each bite gets a pop of cranberry goodness.

Add the sliced almonds on top. They’ll toast in the oven, adding a delightful crunch that contrasts wonderfully with the creamy cheese.

Scatter the fresh thyme leaves for an aromatic finish that ties all the flavors together. Thyme not only adds flavor but also a lovely visual touch with its vibrant green color.

Bake in the preheated oven for 8–10 minutes until the cheese is bubbling, the almonds are golden, and the crust is crisp. Keep an eye on them to avoid over-browning.

Drizzle with honey or maple syrup if desired, for an extra layer of sweetness. This step is optional, but it adds a lovely balance to the tangy cranberries and creamy cheese.