This red grape, brie and rosemary flatbread is studded with juicy red grapes, bubbling brie cheese, sprinkled with fresh rosemary and sea salt.
Basically what you have is a crispy flatbread studded with juicy red grapes, bubbling brie cheese, sprinkled with fresh rosemary and sea salt.
It’s the perfect savory-sweet-and-salty snackitzer.
Make The Dough:
So first things first, I made some flatbread dough. It’s SUPER easy yo’s! I spared you all the step-by-step’s of this part and plugged the directions into the printable below the post.
Prep The Toppings:
Then I used a Y vegetable peeler and peeled off as much of the waxy rind I could from the (8 oz.) brie wheel. If you can find those brie logs, those probably would work better. That’s what I was looking for actually, but my grocery store was all out. Wah-wah.
So I awkwardly sliced it pretty thin, so I could then tear it into pieces.
Then I just wash some pretty red grapes… pretty hard stuff right here.
You’ll need about a heaping cup… and some fresh rosemary.
Next I drizzled a rimmed sheet pan with two tablespoons of olive oil, don’t skimp, and just rub it around with your hands.
Don’t even bother washing the olive oil off your hands before you punch the risen dough down and stretch it out almost to the sides of the pan. Now, go wash. 😉
Then I scattered the torn pieces of brie over the dough.
Then with two tablespoons of chopped rosemary leaves.
Press the grapes into the flatbread dough…
…and lastly sprinkle with the two teaspoons of flaked sea salt.
Cover and let rise for 20 more minutes. Bake in a 400° oven for 20 minutes or until the grapes start bursting, the brie is bubbly and the flatbread is perfectly golden and crispy.
Bubbles are a good sign. It means the grapes plumped up until they burst and leave a sweet trail of bubbly juice. Yeah. That’s right.
This recipe is perfect for a gathering. It serves 15 or more depending how you slice it and it’s sure to be gone in no time.
The crust is crispy, chewy and undeniably addicting. The grapes add a burst of sweetness and baking them along with brie, rosemary and a sprinkle of flaked sea salt really elevates this flatbread to a whole new level.
I’m now considering having a baby, so I can have an excuse to throw myself a shower and eat this entire Red Grape, Brie and Rosemary Flatbread. Amen.
Enjoy! And if you give this Red Grape Brie and Rosemary Flatbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Red Grape, Brie and Rosemary Flatbread
Ingredients
- 1 cup warm water, 110-115 degrees
- 1¼ teaspoon active dry yeast, or 1 envelope
- 2 cups unbleached bread flour
- 1/2 teaspoon kosher salt
- 3 tablespoon olive oil, divided
- 4 ounces brie cheese, rind removed, sliced and torn into pieces
- 2 tablespoons chopped fresh rosemary
- 1 (heaping) cup firm red grapes, washed
- 2 teaspoons flaked sea salt
Instructions
MAKE THE FLATBREAD DOUGH:
- In the bowl of your stand mixer fitted with the dough hook; measure in the two cups of bread flour and the 1/2 teaspoon kosher salt. Turn the mixer on low to combine for a few turns.
- In a one cup liquid measuring cup, measure out a cup of warm (110-115 degrees) water. Sprinkle in the package of active dry yeast and wait for it to bloom. About 5 minutes.
- Turn the mixer on low and slowly pour in the yeast/water mixture. Turn up the speed a bit and continue to "knead" the dough until the dough pulls away from the bowl and starts to climb up the dough hook.
- Lightly flour a clean surface and knead the dough into a ball for a minute or two.
- Add the tablespoon of olive oil into a clean bowl and roll the dough ball in the oil and up the sides of the bowl to coat. Cover with a clean towel and set in a warm place to rise for one hour or until it doubles in size.
MAKE THE ROASTED GRAPE FLATBREAD:
- Drizzle two tablespoons of oil onto a rimmed sheet pan and spread the dough out with your fingers. Punch the dough down and stretch out onto the oiled pan until it almost touches the sides.
- Scatter pieces of brie cheese over top evenly and sprinkle with the chopped fresh rosemary. Press the grapes slightly into the flatbread dough and sprinkle with flaked sea salt. Cover again with a clean towel and let it rise for the second time for 20 minutes.
- Pop the flatbread into a preheated 400° oven and bake for 20 minutes, rotating the pan halfway through for even baking.
- Remove once the grapes have started to burst, the brie is bubbling and the crust is golden and crispy.
- Slide the flatbread onto a wood cutting board and slice into 15 pieces.
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The combination of red grapes, rosemary and brie on a flatbread has my mouth literally watering right now. Sorry if that’s gross. This looks SO GOOD.
haaa! So not gross… promise!
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ahhhh! This is right up my alley 😀 Anything with cheese is the love of my life! I will absolutely try this when I go back to France for the Holidays 🙂 This is the perfect appetizer for New Year’s! Thanks Laurie!!
Thanks Steph! I agree, totally New Year’s grub for sure!
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I am thinking this is going to be my new favorite food. I can’t stand how good this sounds!
It’s bonkers, really. I ate four pieces like my life depended on it!
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Gaaaah! Thank you so much, Laurie, for being a part of this! I’m dying over and over again.
And that flatbread? Neeeeds to be in my face and bra and wherever else. LOVE it. xo!!!
Oh Bev… you deserve this and so much more! So happy for you! XO
this is gorgeous!! i could eat this for breakfast.
Yes! Such a good idea!
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Love this recipe!! Sounds like the perfect appetizer for my holiday parties.
Love the grapes, rosemary on this flat bread–looks wonderful! My favorite bread every is actually a rosemary and olive oil bread so I am sure I would love this!
Oooh roasted grapes! Sign this pregnant mama up! Happy Baby shower!
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Oh my heavens does this look amazing!!! and it screams Bev. I know she would be all over this!
Thanks so much for being a part of the celebration!
Thanks for pulling all this together, Aggie. I’m thrilled to be apart of such an amazing event!
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GIRLFRIEND. OMG. Could this BE any more perfect for sweet Bev?! I think not!
These look delicious. I love the brie and grape combo, all in one finger-food-ready bite.
You know it… drink in one hand, fist of flatbread in the other 😉
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I Love that you topped it and then let it rise. All those great toppings get all nestled in there. Fabulous job lady 🙂
Thanks my friend 🙂
Yay! It was fun celebrating with you 🙂
I agree Christina! So much fun 🙂
Wow that was strange. I just wrote an really long comment but afcter I clicked submit my comment didn’t show up.
Grrrr… well I’m not writing all that over again.
Regardless, just wanted to say wonderful blog!
Woah Nelly!! This is my kinda carby heaven!
You, me, this flatbread and a bottle of wine my friend… could be dangerous. I like it.
Anyone who doesn’t think Bev is freaking hilarious, need to have their head examined! HA. Now about this flatbread…do you deliver?
I agree, Bev is the best. And yes, yes I do 😉
Brie IN the bread WITH the grapes. This is my omg must have this now appetizer! Pinned!
Thanks Averie 🙂
Ooooh, I love the idea of baking grapes into the flatbread! So fancy schmancy and interesting — this would be a great app for a holiday party or for, of course, Bev’s party!! Bravo!
if this were a real shower, I bet this would be the first to go! brie cheese on anything makes me so happy 🙂
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I shouldn’t have read this when I was so hungry!!!!! Yum!
This is so pretty, Laurie! I love it! I’m obsessed with brie in every way!
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Hello, this is something I want to make! Did you use the entire 8 oz of brie?
Hi Denise! You can use as much or as little as you like. 🙂
I am trying to find new ways to use whatever ingredients I have in my pantry during my Coronavirus quarantine. I do not have-nor like- rosemary. Can you suggest any other spice that might give this the same punch/kick, although a bit different?
I was thinking of using a bit of truffle oil with this in place of rosemary. Perhaps that would be a good substitute?
I need to make some appetizers that can be done ahead of time and travel well. Would these work or do they need to be served hot out of the oven?
I’m in the same boat as you, Gloria. I want to make for a Thanksgiving appetizer but will need bake at my home and then bring to my parents. Hoping a quick re-toasting in the oven at Mom’s house to warm them up will be ok to serve after traveling with it.
I love the pairing of grapes and rosemary! I hope you don’t mind, but I linked to this in a blog post about pairing herbs and spices with fruit and veggies (because we could all use more, right?).
Keep up the good work!