I had roasted grapes for the first time at a wine dinner where the chef served them on flatbread with blue cheese, and the combination stopped the entire table mid-conversation. Seedless red grapes tossed with olive oil, salt, and pepper, roasted on the grill until soft and slightly charred. Piled on grilled flatbread with arugula, crumbled Gorgonzola, and chopped walnuts.
The grapes burst in your mouth, hot and sweet and slightly smoky. The Gorgonzola is sharp and salty against them. The walnuts crunch. The arugula is peppery and raw underneath everything. It is a flatbread that tastes like a composed cheese course.
Tips for Making Roasted Grape Flatbread
Roast the grapes on the grill
Toss two cups of grapes with olive oil, salt, and pepper. Place them on the grill (use a grill basket if they are small) over medium heat until soft and slightly charred.
The grapes should be wrinkled and leaking juice. Some will split open. That is what you want.
Grill the flatbread until warm and marked
Two nine-inch flatbreads, placed directly on the grill grates for a minute or two per side. You want warmth and grill marks, not crispiness.
Top after grilling. The arugula goes on first, then the warm grapes, then the cheese and walnuts. The heat from the grapes softens the Gorgonzola slightly.
Roasted Grape and Arugula Grilled Flatbread
- Total Time: 45 minutes
- Yield: Makes two 9-inch flatbreads
- Diet: Vegetarian
Description
Homemade arugula grilled flatbread comes together quickly with a smokey taste, creamy gorgonzola, and sweet roasted grapes for a delightful backyard meal.
Ingredients
- 2 cups seedless red grapes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 9-inch flatbreads
- 1 cup arugula
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup chopped walnuts
Instructions
- Preheat the grill to medium heat.
- Toss the grapes with olive oil, salt, and pepper, then roast them on the grill until they are soft and slightly charred.
- Grill the flatbreads until they are warm and have grill marks.
- Top the grilled flatbreads with arugula, roasted grapes, Gorgonzola cheese, and walnuts.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 10
- Sodium: 250
- Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
Frequently Asked Questions
Can I roast the grapes in the oven?
Yes. Spread on a baking sheet and roast at 425°F (218°C) for twenty minutes until wrinkled and soft. The flavour is less smoky but still sweet.
What kind of flatbread?
Any store-bought or homemade flatbread, naan, or pita. The flatbread is a vehicle. It should be flexible and warm, not crispy like a cracker.
Can I use a different cheese?
Brie, blue cheese, or goat cheese all pair well with roasted grapes. Gorgonzola is the sharpest and most traditional pairing.
Loved the jammy roasted grapes against the peppery arugula and blue cheese, delicious.
Used frozen sourdough flatbread and warmed it on the grill, worked great.
Dinner sorted!
Had this exact thing at a little wine bar and had to recreate it at home, roasted grapes and blue cheese on grilled flatbread. So close, mine just needed a bit more salt. Anyone get it just right?
Roasted the grapes in a basket so fewer went to mush, worth the fuss.