Roasted Grapes and Brie Flatbread

Blogger Cheri Liefeld of Adventures in the Kitchen shares a warm Roasted Grapes and Brie Flatbread.

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Servings 4

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ingredients 6
Prep Time 20 min
Total Time 35 min

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

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Directions

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

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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.