Rosemary and Grape Flatbread pairs the sweetness of grapes with the fresh and earthy flavour of rosemary to make a delicious flatbread for snacking. Transport guests to Tuscany for an afternoon, where this bread originates, and serve it as a snack or light lunch with wine and cheese.
Serves 1/10 of recipe
10 minPrep Time
18 minCook Time
28 minTotal Time
- 1 (1 1/2 lb/700 g) store-bought pizza dough
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) chopped fresh rosemary
- 3/4 tsp (4 mL) coarse sea salt
- 1 cup (250 mL) Ontario Red Grapes
- 1 cup (250 mL) Ontario Green Grapes
- 1/2 cup (125 mL) crumbled goat cheese
- 2 tsp (10 mL) Honey
- Preheat oven to 450°F (230°C). On lightly floured surface, roll out dough as thinly as possible into 18- x 13-inch (45 x 33 cm) rectangle. Transfer to parchment paper¬–lined baking sheet; re-stretch any areas that spring back so dough covers pan.
- Brush dough with olive oil; sprinkle with rosemary and salt. Lightly press grapes into dough; bake for about 18 minutes or until bottom is golden. Sprinkle goat cheese over top; bake for 3 minutes. Remove from oven and let stand for 3 minutes; transfer to cutting board and drizzle with honey. Cut into pieces; serve immediately.
- Serve as an accompaniment to Brie and/or prosciutto.
- Use a good-quality local honey, such as blueberry or buckwheat for the best flavour.