Easy Roasted Grapes and Goat Cheese Flatbread
This stunning roasted grapes and goat cheese flatbread only looks like you fussed all day, but it’s secretly one of the easiest things you’ll ever make. Perfect for cocktail parties, grazing boards, or a light dinner with wine!
Equipment
Ingredients
For the Roasted Grapes:
- 1½ pounds grapes, red, green, or a combination
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Assembly:
- 3 naan breads
- 4 ounces goat cheese, softened
- ¼ cup toasted walnuts, roughly chopped (use pepitas/sunflower seeds for nut-free version), see notes
- 2 tablespoons honey, for drizzling
- 1 tablespoon fresh thyme leaves, for garnish
- Flaky sea salt
- Freshly cracked black pepper
Instructions
- Preheat oven to 425°F.
- Remove grapes from stems and place on a large rimmed baking sheet. Drizzle with olive oil and toss with thyme sprigs, rosemary sprigs, salt, and pepper until evenly coated.
- Bake for 25-30 minutes, until grapes are caramelized, jammy, and some have burst. They should be golden brown in spots and very tender. Remove and discard herb sprigs.
- Place naan breads on baking sheets and warm in the oven for 3-5 minutes, or until they are crisp enough to hold up under the toppings.
- Remove naan from oven and immediately spread softened goat cheese evenly over each piece while warm.
- Spoon the roasted grapes over the goat cheese. Sprinkle toasted walnuts over the top. Drizzle with honey, sprinkle with fresh thyme leaves, flaky sea salt, and freshly cracked black pepper.
- Cut each naan into four rustic wedge-like pieces. Serve warm or room temperature.
Notes
- How to Toast Nuts – Toasting nuts enhances their flavor and gives them a crispier texture. There are two ways to do it. Always transfer toasted nuts to a plate to cool; the residual heat from the baking sheet or skillet may over-toast the nuts. Store in an airtight container; refrigerate if not using the same day.
- Oven: arrange in a single layer on a baking sheet and toast for 5-10 minutes at 350°F, tossing halfway through.
- Stovetop: place in a dry skillet over medium-low heat, stirring until they are golden and fragrant.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 345mg | Potassium: 129mg | Fiber: 1g | Sugar: 13g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
