Brie and Herb Flatbread

brie herb flatbread

A chef I used to work under many years ago, absolutely hated to waste anything. I think any chef does, really, after all: the bottom line of their restaurant has everything to do with food cost, which has everything to do with food waste. I learned most of my food saving habits from her. Chicken bones all went into a stockpot, along with all the vegetable scraps. Egg shells went into the garden soil. And if the herb supply was running low or not quite at it’s prime, she would whip up an herb pesto to use in the daily specials, to the delight of the guests who ate that day.

If I have a lot of extra leafy greens and herbs, I will make a quick purée using a little olive oil and garlic in a blender, then I can add the puree to pasta, soups, eggs, and, of course, flatbread! This easy little number offsets the green herbs and spinach nicely with thick slices of creamy brie, baked until hot and gooey, on a thin crust flatbread.

Simplicity rules this meatless recipe. Sure, brie and other cheeses can be seen as a major indulgence, but flatbread has your back on this one, so try it at your next get together and watch the pieces disappear. We’ve gone meatless all month and need some richness every once in awhile.

If you are a cheese aficionado, pick a French triple cream or ripe brie for this flatbread; in my opinion, the more pungent the better. And don’t forget the wine! We like a chilled rosé, a pinot noir, or a sparkling, whether or not you are celebrating. What’s not to celebrate, anyways, when you’re taking care of YOU and the planet by eating meatless for a whole month with our flatbread recipes?

Amy at Flatout

Serves: 1
Prep Time:
Cook Time:

Brie and Herb Flatbread


  • 1 Flatout Thin Crust Flatbread
  • 1 cup each loosely packed leafy greens and herbs: parsley, basil, spinach
  • 1 clove garlic
  • 3 tablespoons olive oil, more if needed
  • 2-3 ounces of your favorite brie or semi-ripe cheese, in slices
  • Salt and freshly ground pepper


Preheat oven to 375°F. Place the herbs and the garlic in the bowl of a food processor fitted with the steel blade, pulsing until they reach a roughly chopped consistency, scraping down sides of the bowl with a spatula if required. Drizzle the olive oil into the mixture as the processor is running, and stop when the herbs are pureed and the olive oil is fully integrated. Season with salt and pepper. Set aside.

Place Flatout on a cookie sheet. Bake at 375°F for two minutes. Remove and brush top with herb purée, then arrange the brie on top evenly. Bake at 375°F for four minutes. Remove from oven.

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