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Steps
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.
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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.
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No nutrition information available for this recipe
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