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Roasted Grapes and Brie Flatbread

  • Prep 20 min
  • Total 35 min
  • Servings 4
  • Pinterest
    8
  • Print
    30
  • Save
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Impress any party guest with this warm Roasted Grapes and Brie Flatbread appetizer. MORE + LESS -

Cheri Liefeld
August 21, 2012

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup seedless red grapes, halved
2
tablespoons finely chopped toasted walnuts
2
teaspoons finely chopped fresh rosemary leaves
1
tablespoon balsamic vinegar
4
oz Brie cheese, sliced

Steps

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  • 1
    Heat oven to 425°F. Unroll pie crust on cutting board. Using sharp knife, cut out 2 large ovals from pie crust. Gather up dough scraps into ball and roll out with rolling pin; cut third oval. Place on ungreased large cookie sheet. Bake 5 minutes.
  • 2
    Meanwhile, stir together grape halves, walnuts, rosemary and vinegar.
  • 3
    Remove flatbreads from oven. Arrange Brie slices across each flatbread, leaving 1-inch border around edges. Spoon grape mixture over Brie.
  • 4
    Bake 5 to 8 minutes longer or until grapes are tender and flatbread is golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes. Cut into wedges; serve warm.

Expert Tips

For an herbed flatbread sprinkle piecrust, before cutting, with 2 teaspoons finely chopped rosemary and thyme. Roll your rolling pin pressing the herbs into the dough.

Make one large flatbread without cutting and then slice into wedges prior to serving.

Nutrition Information

No nutrition information available for this recipe

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