Roasted Grapes and Brie Flatbread

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  • 20|min prep time
  • 35|min total time
  • 6 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Meanwhile, stir together grape halves, walnuts, rosemary and vinegar.
  3. 3 Remove flatbreads from oven. Arrange Brie slices across each flatbread, leaving 1-inch border around edges. Spoon grape mixture over Brie.
  4. 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.

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