Description
1 flatbread or naan
1 cup red grapes, halved
1 tbsp olive oil
1 tsp fresh thyme leaves
4 oz Brie cheese, sliced
¼ cup walnuts, chopped
1 tbsp honey (for drizzling)
¼ tsp sea salt
¼ tsp black pepper
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the halved grapes with olive oil, fresh thyme, salt, and black pepper. Spread them on the baking sheet and roast for 10-12 minutes until softened and
caramelized.
Place the flatbread on another baking sheet. Arrange Brie slices evenly over the surface.
Scatter the roasted grapes and chopped walnuts on top.
Bake for 8-10 minutes until the cheese is melted and the edges of the flatbread are golden.
Drizzle with honey before serving. Slice and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 320 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Preheat and Prep: Begin by preheating your oven to 400°F (200°C). Line a standard baking sheet with parchment paper for easy cleanup.
- Roast the Grapes: In a medium bowl, gently toss the halved red grapes with 1 tbsp olive oil, 1 tsp fresh thyme leaves, ¼ tsp sea salt, and ¼ tsp black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 10-12 minutes. The grapes are ready when they are soft, have released some juices, and have begun to caramelize.
- Prepare the Flatbread: While the grapes roast, place your flatbread or naan on a separate baking sheet or pizza pan. Arrange the 4 oz of sliced Brie cheese evenly over the surface, leaving a small border around the edge.
- Assemble: Once the grapes are roasted, carefully scatter them and their juices over the Brie. Sprinkle the ¼ cup of chopped walnuts evenly on top.
- Bake the Flatbread: Place the assembled flatbread in the oven. Bake for 8-10 minutes, or until the Brie is completely melted and bubbly and the edges of the flatbread are crisp and golden.
- Final Touch: Remove from the oven and immediately drizzle with 1 tbsp of honey. Slice into portions using a pizza cutter or sharp knife and serve warm.
Serving Suggestions
This flatbread is versatile. Serve it as a sophisticated appetizer cut into small slices, or as a light main course paired with a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, add thin slices of prosciutto or salami after baking. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a light-bodied Pinot Noir.
How-to Summary
Roast grapes with thyme, then assemble flatbread with Brie, roasted grapes, and walnuts. Bake until melted and golden, then finish with a honey drizzle.
Frequently Asked Questions
Can I use a different cheese? Yes, Camembert or a soft goat cheese would be excellent substitutes for Brie, though the flavor profile will change slightly.
What can I use instead of fresh thyme? If you don’t have fresh thyme, ¼ teaspoon of dried thyme or rosemary can be used. Add it directly to the grapes before roasting.
Can I make this ahead of time? You can roast the grapes up to a day in advance and store them covered in the fridge. Assemble and bake the flatbread just before serving for the best texture.
My flatbread is soggy. How can I prevent this? Ensure your oven is fully preheated and use a baking sheet without sides (or a pizza stone) to promote air circulation and crispiness. Also, avoid overloading with toppings.
Are there any nut-free alternatives? Absolutely. Toasted pumpkin seeds (pepitas) or sunflower seeds provide a similar crunchy texture without using tree nuts.
Common Mistakes to Avoid
- Overcrowding the Grapes: Spread grapes in a single layer when roasting. Crowding will steam them instead of caramelizing.
- Using Cold Brie: Let the Brie sit at room temperature for 15-20 minutes before slicing. Cold Brie is difficult to slice thinly and evenly.
- Overbaking: Watch the flatbread closely after 8 minutes. The goal is melted cheese, not burnt edges or separated cheese.
- Adding Honey Before Baking: Drizzling honey before baking can cause it to burn. Always add it as the final garnish after the flatbread comes out of the oven.
Conclusion
This Brie, Grape, and Walnut Flatbread is a stunning combination of sweet, savory, and crunchy textures, all coming together in under 30 minutes. It’s a foolproof recipe that is perfect for impressing guests or enjoying a special weeknight treat. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality dish with minimal effort. Experiment with the serving suggestions and make it your own.
