Pomegranate and Horseradish Flatbread

Pomegranate and Horseradish Flatbread by

Kaitlyn Baker


This horseradish sauce really makes this flatbread pop with flavor! This recipe is quick and easy to make.

Serves: 6-8


  • 1 cup horseradish
  • ½ cup sour cream
  • ½ cup maynonaise
  • 2 tbsp. lemon juice, freshly squeezed
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 1 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1 cup pomegranate seeds
  • 6 fresh rosemary sprigs
  • 1 cup brown sugar
  • 16 oz. brie cheese


  1. Thoroughly combine horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt and pepper for horseradish sauce.
  2. Spread the horseradish sauce all over the flatbread. Top with Brie slices, then sprinkle on pomegranate seeds, rosemary, and sprinkle with brown sugar.
  3. Bake for 9-10 minutes at 425°F until the cheese is golden brown and gooey.