Roasted Grapes and Brie Flatbread

Pillsbury™ refrigerated pie crust, softened as directed on box

cup seedless red grapes, halved

tablespoons finely chopped toasted walnuts

teaspoons finely chopped fresh rosemary leaves

tablespoon balsamic vinegar

oz Brie cheese, sliced

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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.

Nutrition Information

No nutrition information available for this recipe