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Grape Rosemary Flatbread

These flatbreads are one of my go-to appetizers for dinner parties because:
1)  you can prep everything ahead of time (grate the cheese, chop the rosemary, slice the grapes), then quickly assemble and pop them in the oven right before your guests arrive
2)  they’re a great filling vegetarian option in case you may be expecting guests who don’t eat meat
3)  they’re perfect for any time of the year–the rosemary works well in the fall and winter, and the freshness of the grapes makes them appropriate in the spring and summer
4)  they’re delicious and always a crowd pleaser!

While I typically make them as an appetizer, they could absolutely work as a main dish if you served them alongside a salad or bowl of soup.

Grape Rosemary Flatbreads
Yield:  12 pieces
Time:  17 minutes total

2 flatbreads (I use Damascus Bakeries Roll Up Wraps, available at Costco)
½ cup freshly grated Parmesan cheese
3 tbsp. chopped fresh rosemary
20 red seedless grapes, each sliced in half

  1. Preheat the oven to 425ºF.
  2. Place the flatbreads on a lightly greased baking sheet.
  3. Evenly distribute the grated cheese across the flatbreads, covering all the way to the edges.
  4. Sprinkle with fresh rosemary and grape halves.
  5. Heat at 425ºF for roughly 12 minutes, until cheese begins to turn golden brown.
  6. Cut into six pieces.  Serve warm.

PDF to Print Recipe for Grape Rosemary Flatbread

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