Flatbread Appetizers with Camembert & Raspberry Prosecco Jam

These Flatbread Appetizers with Camembert & Raspberry Prosecco Jam look fancy but are very manageable to make, even when you have people coming over. You can prep the dough and the jam ahead of time, then do the final bake right before serving so it comes out hot, bubbly, and fresh.

It is the kind of flatbread that feels special without being stressful, which is exactly what you want when you are entertaining.

Why We Love These Flatbread Appetizers

• You can prep it ahead: Bake up to the mozzarella stage, then finish with the cheese and jam right before serving.
• It works in any oven: Great in an Ooni, and just as doable in a regular home oven.
• It feels fancy without the work: Simple ingredients come together in a way that looks special.
• Perfect for sharing: Easy to slice and serve for casual get-togethers or holidays.
• The sweet and savoury balance is spot on: Creamy, bright, and crunchy all in one bite.

Ingredients

Quick Flatbread Dough - Makes two 12 x 6-inch flatbreads

• All-purpose flour
• Instant yeast
• Fine salt
• Sugar
• Warm water
• Olive oil

Raspberry Prosecco Jam

• Raspberries
• Prosecco
• Sugar
• Lemon juice
• Pinch of salt

Flatbread Toppings

• Olive oil
• Low-moisture mozzarella
• Camembert
• Pistachios
• Fresh thyme leaves
• Flaky salt
• Optional, hot honey

See the recipe card below for exact quantities.

Instructions

Prepare the Dough (Ooni Halo Mixer)

Add flour, yeast, salt, and sugar to the mixer bowl. Stir briefly by hand to distribute.

With the mixer off, add the warm water and olive oil.

Mix on low speed for 1 minute, until a shaggy dough forms and no dry flour remains.

Increase to medium speed and knead for 3 minutes. The dough should pull cleanly from the bowl, feel soft and smooth, and be tacky but not sticky. If the dough sticks heavily after 2 minutes, add 1 tablespoon of flour only.

Divide the dough into two equal dough balls, each around 315 g

Lightly oil a bowl or container, including the lid. Place the dough balls in, cover and rest at room temperature for 30 to 60 minutes.

No second rise, no re-kneading and no punch down.

Make the Raspberry Prosecco Jam

Combine raspberries, prosecco, sugar, lemon juice, and salt in a small saucepan over medium heat.

Cook for 8 to 10 minutes, stirring gently, until the berries break down and the jam becomes glossy and spoonable.

While still hot, strain through a fine mesh sieve. Press gently until only seeds remain. Discard seeds and keep the jam warm.

The jam should hold a soft mound when spooned and relax when warm. Do not cook to a firm set.

Preheat the Ooni

Preheat the oven to "Pan Pizza" at 530°F

Shape and Bake the Flatbread

Stretch the rested dough into a 12 x 6-inch rectangle, keeping the thickness even with slightly thicker edges. Transfer to a lightly floured peel (use semolina or rice flour) and brush lightly with olive oil.

Scatter mozzarella evenly over the dough. Launch onto the stone and bake for 3 minutes, then turn the heat down to 475°F for 2 minutes until the crust is set and lightly golden and the cheese is melted but not browned. Remove from the oven.

Turn the oven down to 400°F and nestle the Camembert pieces evenly across the surface. Spoon 5 to 7 small dollops of raspberry prosecco jam between the cheese. Do not spread.

Return to the oven and bake for 5-7 minutes, until the Camembert edges soften and gently slump and the jam relaxes into shallow pools. Pull early.

Add Topping and Serve

Scatter pistachios and thyme over the hot flatbread. Finish with flaky salt and, if using, a very light drizzle of honey. Rest for 1 minute, then slice and serve.

Tips for Success

• Keep Camembert cold until topping to prevent over-melting.
• Always dollop the jam. Spreading causes streaking and colour loss.
• Pull the flatbread early rather than late. Carryover heat finishes the cheese.

Substitutions

• Brie may replace Camembert but expect more spread.
• Blackberries can replace raspberries and should also be strained.
• Walnuts or hazelnuts can replace pistachios.

Serving Suggestions

• Serve as an appetizer with prosecco or a dry rosé.
• Pair with a lightly dressed arugula salad.
• Cut into small rectangles for cocktail-style entertaining.

FAQ

📖 Recipe

Flatbread Appetizers with Camembert & Raspberry Prosecco Jam

This Camembert & Raspberry Prosecco Flatbread looks fancy but are very manageable to make, even when you have people coming over. You can prep the dough and the jam ahead of time, then do the final bake right before serving so it comes out hot, bubbly, and fresh.It is the kind of flatbread that feels special without being stressful, which is exactly what you want when you are entertaining.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 45 minutes mins

Rise time: 30-60 minutes 1 hour hr

Total Time 1 hour hr 47 minutes mins

Course Appetizer

Cuisine Modern European

Servings 6 -8 as appetizers

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Quick Flatbread Dough - Makes two 12 x 6-inch flatbreads

• 3 cups all-purpose flour 360 g
• 1½ teaspoons instant yeast
• 1¼ teaspoons fine salt
• 1 teaspoon sugar
• ¾ cup warm water about 105°F (225 ml, 40°C)
• 2 tablespoons olive oil

Raspberry Prosecco Jam

• 2 cups raspberries fresh or frozen
• ½ cup prosecco
• 4 tablespoons sugar
• 2 teaspoons lemon juice
• Small pinch of salt

Flatbread Toppings

• 1 tablespoon olive oil
• 4 oz low-moisture mozzarella finely shredded and divided (120 g)
• 7 oz Camembert cold, rind on, cut into wedges and divided (200 g)
• 1 – 2 tablespoons pistachios lightly toasted and roughly chopped
• Fresh thyme leaves
• Flaky salt
• Optional: 1 teaspoon honey

Instructions

 

Prepare the Dough (Ooni Halo Mixer)

• Add flour, yeast, salt, and sugar to the mixer bowl. Stir briefly by hand to distribute.
• With the mixer off, add the warm water and olive oil.
• Mix on low speed for 1 minute, until a shaggy dough forms and no dry flour remains.
• Increase to medium speed and knead for 3 minutes. The dough should pull cleanly from the bowl, feel soft and smooth, and be tacky but not sticky. If the dough sticks heavily after 2 minutes, add 1 tablespoon of flour only.
• Divide the dough into two equal dough balls, each around 315 g
• Lightly oil a bowl or container, including the lid. Place the dough balls in, cover and rest at room temperature for 30 to 60 minutes.

  No second rise. No re-kneading. No punch down.

Make the Raspberry Prosecco Jam

• Combine raspberries, prosecco, sugar, lemon juice, and salt in a small saucepan over medium heat.
• Cook for 8 to 10 minutes, stirring gently, until the berries break down and the jam becomes glossy and spoonable.
• While still hot, strain through a fine mesh sieve. Press gently until only seeds remain. Discard seeds and keep the jam warm.
• The jam should hold a soft mound when spooned and relax when warm. Do not cook to a firm set.

Preheat the Ooni Oven

• Preheat the oven to "Pan Pizza" at 530°F

Shape and Bake the Flatbread

• Stretch the rested dough into a 12 x 6-inch rectangle, keeping the thickness even with slightly thicker edges. Transfer to a lightly floured peel (use semolina or rice flour) and brush lightly with olive oil.
• Scatter mozzarella evenly over the dough. Launch onto the stone and bake for 3 minutes, then turn the heat down to 475°F for 2 minutes until the crust is set and lightly golden and the cheese is melted but not browned. Remove from the oven.
• Turn the oven down to 400°F and nestle the Camembert pieces evenly across the surface. Spoon 5 to 7 small dollops of raspberry prosecco jam between the cheese. Do not spread.
• Return to the oven and bake for 5-7 minutes, until the Camembert edges soften and gently slump and the jam relaxes into shallow pools. Pull early.

Add Toppings and Serve

• Scatter pistachios and thyme over the hot flatbread. Finish with flaky salt and, if using, a very light drizzle of honey. Rest for 1 minute, then slice and serve warm.

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Keyword flatbread appetizers recipes, ooni flatbread, Ooni recipe, recipes for flatbread appetizers

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