Updated November 10, 2014
cups red grapes, washed and removed from stems
tablespoon olive oil, plus more for greasing baking sheet
Pillsbury™ refrigerated thin pizza crust
teaspoons dried rosemary leaves, or 4 teaspoons fresh
ounces chevre (goat) cheese, crumbled
Preheat oven to 400°F. Toss grapes in olive oil, salt and pepper on a baking sheet. Roast 15 minutes or until grapes are slightly shriveled and aromatic. Remove from oven and set aside.
Roll out pizza crust onto a baking sheet lightly greased with olive oil (increase oven temperature to 425°F if using anything other than a dark/non-stick pan).
Pre-bake crust 5 minutes, then remove and top evenly with roasted grapes, rosemary leaves and chevre cheese. Bake another 6 to 10 minutes, or until crust is golden brown.
Remove from oven and let rest 10 minutes. Drizzle lightly with honey, slice and serve.
More About This Recipe
- I don’t know about you, but one of my biggest fears is hosting parties.
It’s right up there with bear attacks, tornadoes and zombies. Something about having a bunch of people over and making them all happy and stuff with yummy food and drinks makes my hands clammy and my face freeze in horror (a lot like that face in “The Scream” painting. Picture it… there you go).
It’s not a pretty sight – especially if the guests have already arrived. Yep. Welcome to my home, as I shriek in terror. This is why I only have people over for Halloween.
All jokes aside, I do get a bit of anxiety when I’m responsible for preparing tasty food for more than just me, my husband and my cat. So it comes in handy to have a few easy-peasy appetizer recipes in mind for entertaining guests, like this Roasted Grape, Chevre & Honey Flatbread.
It sounds fancy and it tastes fancy, but it’s super simple and crowd-pleasing. So, fellow party-phobes, you can remove that look of fear off your face and add this recipe to your arsenal of go-to foods for your next get-together.
Here’s how to make it:
First, toss some red grapes in olive oil, salt and pepper. Don’t be weirded out by this combination – it turns into all things delicious.
Roast the grapes for a few minutes until they shrivel up a bit and your kitchen starts to smell AMAZING.
Pre-bake a thin pizza crust (Pillsbury’s refrigerated pizza crust is a yummy time-saver), top it with the grapes, some rosemary and crumbled chevre (a.k.a. goat, bahhhhh…) cheese, and bake until all nice and golden brown.
Drizzle on some honey…
Slice, and serve. Add a few drinks, a bag o’ chips and you’ve got yourself one awesome party. See? It’s not that hard after all. I can cross this fear off my list.
Now, what to do about those zombies…
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Grape Rosemary Ricotta Flatbread
Preheat convection oven to 425 F on low blower fan setting.
1. In a clean dry bowl, combine the sliced grapes, honey, cracked black pepper and chopped rosemary. Set the bowl aside at room temperature while doing the flat bread build.
2. On a clean dry sheet pan place the naan with the naan tandoori oven roasted brown spots up and drizzle the honey over the surface of the naan, than scatter the ricotta over the honey.
3. Scatter the grape mixture over the ricotta and naan making sure to include the black pepper & chopped rosemary leaves.
4. Sprinkle the hazelnuts over the grapes and drizzle with the extra virgin olive oil.
5. Place the sheet pan with the naan into the oven for 8 to 9 minutes until the surface of the grapes appear roasted and the hazelnuts are a rich brown color.
6. To Plate: Remove the Grape Naan Flatbread from the oven and drizzle with the 1/4 teaspoon of honey. Sprinkle the lemon zest over the top and serve.
Roasted Grape Flatbread with Rosemary
Yield: serves 2 for an entree or 4 for an appetizer
1 cup oat flour, firmly packed
1 teaspoon baking powder
1 tablespoon ground flaxseed
1/4 teaspoon salt
1 large egg
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon water
1 1/2 cup grapes from California (I used a
1/2 cup each of green, red and black)
1 tablespoon olive oil
2 tablespoons Parmesan, shredded
1 teaspoon rosemary, roughly chopped (+ more to garnish)
Preheat oven to 400F. Line a baking sheet (that has edges) with parchment paper.
In a bowl, toss grapes with 1 tablespoon olive oil and a large pinch of salt and pepper. If you are using different colored grapes, you can separate the colored grapes into 3 small bowls and toss each bowl of grapes with 1 teaspoon olive oil and 1 pinch salt/pepper. Set aside.
In a bowl, combine oat flour, baking powder, ground flaxseed and salt. Add in egg, honey, olive oil and water. Stir with a spoon and then use your hands to incorporate everything together. The dough will seem crumbly and dry. As best you can, roll the dough into a ball and place on the parchment-lined baking sheet. The dough will get tougher so quickly use your hands to press out the dough into a long rectangle (mine was 12" X 4").
Top the pressed out dough with shredded mozzarella, then grapes, then parmesan, then rosemary. Bake for 14-16 minutes, or until the edges of the dough have turned golden brown. Garnish with rosemary sprigs + salt/pepper. Slice into any shape and serve.
Roasted Grape & Prosciutto Flatbread
Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make. We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.
Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.
1 1/2 tsp. water
1 tbsp., 1 tsp. honey
1 7-in. wheat pizza dough round (5.5 oz.), thawed
1 tbsp. oats, old-fashioned
1/2 tsp. extra virgin olive oil
1/4 tsp. kosher salt
1/4 oz. kale, stems removed, cut
3 oz. red seedless grapes
1 1/2 oz. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. fresh thyme, minced
1/8 tsp. dried rosemary, minced
1 oz. feta cheese, crumbled
1 oz. blue cheese, crumbled
1/2 oz. sliced, blanched almonds, chopped