Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place your flatbreads on the prepared sheet and lightly brush the tops with olive oil to ensure they get perfectly crisp in the oven.
Arrange the thin slices of brie cheese evenly across the surface of the flatbreads, leaving a small border around the edges for a crust. Scatter the dried cranberries over the cheese, pressing them down slightly so they stay in place as the cheese begins to melt.
Sprinkle the chopped pecans over the top of the brie and cranberries. Finish the assembly by dusting the fresh chopped rosemary across the flatbreads, which will release its beautiful aroma as it toasts in the oven.
Slide the baking sheet into the center of the oven and bake for 10 to 12 minutes. You are looking for the cheese to be bubbling and slightly golden, and for the edges of the flatbread to be crisp and brown.
Remove the flatbreads from the oven and immediately drizzle the hot honey over the top while everything is still piping hot. Let it sit for one or two minutes before slicing into wedges or squares to serve to your guests.
