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Roasted Grapes and Brie Flatbread

 Roasted Grapes and Brie Flatbread
  • Prep 20 min
  • Total 35 min
  • Ingredients 6
  • Servings 4
Impress any party guest with this warm Roasted Grapes and Brie Flatbread appetizer.
By Cheri Liefeld
Updated August 21, 2012


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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


  • 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.

  • 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.

No nutrition information available for this recipe
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