Roasted Grape & Arugula Flatbread

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 2 large (about 10-inch) store-bought flatbreads or naan
• 1.5 cups seedless red grapes
• 1 cup cherry tomatoes
• 3 cups fresh arugula
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 6 oz fresh mozzarella
• 1/4 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2Halve the grapes and cherry tomatoes and toss them on the prepared pan with one tablespoon of the olive oil, the thyme, chopped rosemary, salt, and black pepper.
3. 3Roast the grapes and tomatoes for 12 to 15 minutes, shaking the pan once, until the grapes look blistered and jammy and the tomatoes have collapsed slightly.
4. 4While the fruit roasts, mince the garlic and stir it into the remaining olive oil.
5. 5Place the flatbreads on a second sheet pan or directly on the oven rack for the last 3 minutes of roasting time to warm and lightly crisp them.
6. 6Remove the flatbreads and brush each generously with the garlic oil.
7. 7Tear the fresh mozzarella into small pieces and scatter it evenly over both flatbreads.
8. 8Spoon the hot roasted grapes and tomatoes over the cheese, then sprinkle with Parmesan and red pepper flakes.
9. 9Return the loaded flatbreads to the oven for 5 to 7 minutes, until the mozzarella is melted and the edges of the bread are golden.
10. 10In a small bowl, toss the arugula with the balsamic vinegar and a drizzle of any remaining garlic oil.
11. 11Pull the flatbreads from the oven, top each half generously with the dressed arugula, and let them rest 1 minute so the greens just wilt from the heat.
12. 12Slice into wedges and serve family-style while still warm for an easy weekend lunch spread.