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.
Here’s what you’ll need
Toss the grapes in olive oil and balsamic. Roast for about 35 minutes
Drizzle the naan with olive oil then sprinkle with gorgonzola and thyme. Pop in the oven
Add the roasted grapes on top and serve.
A perfect lunch, or serve with small bites for a gathering
- 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.
