About a year ago, I posted a recipe for Roasted Grape Chicken Salad, which opened my eyes to the beauty of roasted grapes. The skin gets crispy while the inside stays juicy, and pops in your mouth when you bite into it, kind of like Gushers.
For this recipe, I drizzled the grapes with honey, and a touch of salt, and put them in the oven at the same time as the flatbread. They both finish up cooking in about 15 minutes, creating an incredible easy appetizer.
I used How Sweet Eats flatbread recipe because it doesn’t require yeast, but you have to ensure you roll out the dough extra thin to get that cracker like texture. Otherwise, it’s turn out more like pizza dough.
Anyways, once the flatbread is cooled, you spread on a thick layer of goat cheese, and scatter the roasted grapes over top. Bam! You’re done. Enjoy.
- 2 cups seedless grapes
- 1 tablespoon honey
- Salt to taste
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup water
- ⅓ cup olive oil
- 7 oz goat cheese
- Preheat oven to 400 degrees F.
- Toss grapes together with the oil of your choice, and place on a baking sheet. Drizzle honey over top, and sprinkle salt to taste. Set aside.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly pour in the water, and olive oil, and mix with a spoon until the dough comes together. Knead a few times with your hands to shape it into a ball.
- With a rolling pin, roll dough into a long oval about ¼ inch thick. Place it on a non-stick baking sheet, and bake for about 10 minutes, until golden brown.
- At the same time, roast the grapes until the skins are slightly crisp but the grapes are still soft and juicy inside, about 15 minutes.
- Let flat bread cool before assembling.
- Spread softened goat cheese over the flatbread, and top with roasted grapes. Serve.