A few weeks ago Kara suggested we try balsamic roasted grapes. At first I felt meh about it. In general, I prefer my fruit served cold and crisp. But we came across this really easy recipe so we decided to give it a shot. The fresh naan and gorgonzola cheese helped persuade me too.
Perhaps I set my expectations pretty low, but I ended up super impressed with this flatbread. It was different for sure..with the sweet balsamic roasted grapes and prominent tasting gorgonzola cheese. I can never get enough gorgonzola. To me, this was a great combination and an excellent balance of flavors.
I particularly like this flatbread because I think it would be perfect served as bites at a cocktail party or a wine night. It’s creative and kind of fancy. Shoot…I’ve got to plan one of those just for an excuse to make this again.
- 4 cups grapes, rinsed and pat dry
- 2 tablespoons olive oil, plus more for drizzling on flatbread
- 1 tablespoon balsamic vinegar
- ¾ cup gorgonzola
- 2-3 sprigs fresh thyme, leaves removed from stem
- 2 flatbreads (we use naan)
- Preheat oven to 425 degrees F. Remove stems from grapes. Toss grapes in olive oil and balsamic vinegar. Arrange in a layer on a baking sheet. Roast for 30-35 minutes, until tender and juicy.
- Reduce oven temp to 350 degrees F. Lightly drizzle the flatbread with olive oil. Add a generous layer of gorgonzola, reserving a bit to finish off the top. Sprinkle thyme leaves over the flatbread. Add the grapes and bake for 8-10 minutes until golden brown.
- 1-2 minutes before removing from oven, sprinkle the remaining gorgonzola on top.