Peach and Brie Flatbreads with Spicy Cane Syrup

Sweet, Spicy, and Seriously Addictive

Juicy peaches. Creamy brie. A little heat, a little sweet—and a whole lot of “why didn’t I make two of these?” energy.

Peaches are one of my favorite fruit. When they’re in season, I will shamelessly eat them over the sink like the juice-drenched savage I am. 

But this time, instead of going full caveman on a ripe peach, I decided to actually cook something civilized. Say hello to your new addition: this peach and brie flatbread.

The brie was leftover. The peach was begging for attention. And the result is basically spring on a crust—with a Creole kick. That sweet heat glaze? I want to put it on everything. This is the kind of treat that feels fancy but takes minimal effort. Add a crisp white wine, and you’re suddenly the kind of person who makes elevated snacks on a Tuesday.

Why this Recipe Works

• Peaches and Brie = BFFs – The creamy richness of brie meets the natural sweetness of ripe peaches. Name a better duo.

• Sweet Heat Glaze – A bold mix of cane syrup, Creole seasoning, and hot sauce takes this flatbread to another level.

• Naan = Built-In Crust – Skip the dough drama. Store-bought naan makes this fast, easy, and crispy.

• Fancy Without Trying – Looks gourmet, but it’s wildly simple.

• Perfect For Spring – Seasonal fruit, melty cheese, and fresh herbs? Yes please.

Tips for Making Peach and Brie Flatbread

• Use ripe but firm peaches – Too soft, and they’ll get mushy. Too hard, and they won’t caramelize. Go for the Goldilocks peach: juuust right.

• Brie tip – Keep it cold before slicing. Brie is much easier to cut when chilled (unless you like it melting in your fingers).

• No cane syrup? – Sub in maple syrup or honey. Just don’t skip the glaze—it’s the magic.

• Go easy on the salt – Brie is naturally salty, so wait to sprinkle the flaky salt until after baking and tasting.

• Add prosciutto – If you’re feeling fancy, a few thin slices tucked between the peaches and brie turns this into a dinner-worthy dish.

• Bake on a rack – This keeps the bottom of your naan crispy and prevents soggy sadness.

🌱 A Bite of Sustainability

Buying seasonal fruit like peaches from your local farmers market not only supports small growers but also reduces your carbon footprint by cutting down on long-haul transport. This dish is a great way to reduce food waste, too—have leftover cheese? Use it. Got random hot sauce or herbs on hand? Toss them on top. Cooking with what you already have is both delicious and sustainable.

How To Make Peach and Brie Flatbread

This Bananas Foster Banana Bread combines caramelized bananas, rum flavor, and pecans for a moist, comforting loaf that channels New Orleans spring vibes.

 Make the Sweet Heat Glaze

In a microwave-safe bowl, heat the cane syrup in 10-second intervals until hot. Stir in the Creole seasoning, hot sauce, ½ teaspoon crushed red pepper, and paprika. Let cool while you prepare the flatbreads.

Preheat the oven to 450°F. Set a wire rack on top of a rimmed baking sheet to ensure extra crispiness.

Build the Flatbreads

Place naan on the wire rack. Arrange sliced Brie and peaches evenly over each naan. Sprinkle with the remaining ¼ teaspoon crushed red pepper and drizzle with olive oil.

Bake

Bake until the cheese is bubbly and golden and the naan edges are crisp—about 12 to 15 minutes.

Finish and Serve

Drizzle with the cooled glaze and sprinkle with flaky sea salt. Garnish with fresh basil and an extra pinch of crushed red pepper if desired. Slice and serve immediately.

A Little Sweet, A Little Heat

This peach and brie flatbread is your new go-to when you want something easy, elegant, and packed with flavor. The sweet heat glaze makes it feel like a restaurant dish, while the naan base keeps things quick and doable. Serve it as an appetizer, light lunch, or the main star of your next porch hang.

Have you ever tried fruit on a flatbread before? What combos do you love?