I had this idea last week to roast grapes for a salad I was making and I was so pleased with how easy and tasty they ended up being that I decided to make something that would be a crowd pleaser for entertaining and easy enough to prepare ahead of time too. Summer is the best time to have friends over, dine al fresco, and enjoy small bites to eat, tapas style. This is a perfect dish for such an occasion.
You can make your own flatbread if you’d like, I’ve seen some recipes for gluten free, but I love the Naan you can get in the grocery store for this (I usually find it near the bakery). It makes this whole recipe come together a lot more quickly and I don’t think I could improve upon the recipe – it’s so good! If you’re entertaining, you can make the grapes ahead of time and refrigerate so you can just throw everything together and pop it in the oven right before everyone gets there.
After a good coat of olive oil, the naan or flatbread is ready for the rest of the toppings. I had a thought while I was making this that bacon would add a nice crunch and flavor to this. Maybe next time!
Balsamic Roasted Grapes, Thyme and Blue Cheese Flatbread
Ingredients – for the grapes*
1.5 lbs grapes
2 Tablespoons olive oil
1 tablespoon balsamic vinegar
freshly ground salt and pepper, to taste
Preheat oven to 425 degrees. Wash grapes and remove stems. Shake off excess water and toss in oilve oil, balsamic vinegar, salt and pepper. Spread out on a baking sheet and roast 30-35 minutes, until grapes are tender and juicy.
*Yields enough for several flatbreads or one flatbread and some extra to eat alone or served with a cheese plate.
Ingredients – for the flatbread
Flatbread (I like to buy this naan from the grocery)
1/2 – 3/4 cup blue cheese
4-6 sprigs fresh thyme
1/2 to 3/4 cup roasted grapes
olive oil, enough to coat the flatbread.
Preheat oven to 350 degrees. Lightly coat flatbread in olive oil. Add some of the blue cheese, reserving a bit to finish off the top. Remove leaves from the thyme by squeezing your thumb and index finger on one end and pulling downward. Evenly spread thyme over flatbread. Continue adding the grapes and finish with the rest of the blue cheese. Bake for 8-10 minutes until golden brown.