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Rosemary and Grape Flatbread

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.


Rosemary and Grape Flatbread

10 minPrep Time

18 minCook Time

28 minTotal Time

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  • 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


  1. 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.
  2. 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.