Roasted Grape & Goat Cheese Flatbread

Roasting grapes until their skins blister is a favorite French bistro move that turns fruit savory-sweet. This flatbread pairs them with creamy goat cheese, honey, and peppery arugula for an easy, elegant lunch.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 390 cal
• 12g protein
• 42g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 large naan or flatbread rounds
• 2 cups seedless red grapes
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces soft goat cheese
• 2 teaspoons honey
• 2 cups baby arugula
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon zest
• 1/4 cup toasted walnuts

Instructions

1. 1Heat the oven to 425°F and line a sheet pan with parchment. Toss the whole grapes with a tablespoon of olive oil, thyme, salt, and pepper until glossy.
2. 2Spread the grapes in a single layer and roast for 12 to 15 minutes until the skins blister and some juices caramelize on the pan. They should look jammy but still hold shape.
3. 3Place the flatbreads on a second sheet pan and brush lightly with olive oil. Warm them in the oven for 4 to 5 minutes until the edges just begin to crisp.
4. 4Remove the flatbreads and immediately smear soft goat cheese across each surface while still warm so it softens and spreads easily.
5. 5Scatter the hot roasted grapes evenly over the goat cheese, pressing a few gently so their juices mingle with the cheese.
6. 6Drizzle honey and the remaining olive oil over the grapes. Return the flatbreads to the oven for 2 to 3 minutes just to marry the flavors.
7. 7In a small bowl toss the arugula with balsamic vinegar and lemon zest until lightly coated and glossy.
8. 8Top each flatbread with the dressed arugula and crushed toasted walnuts. Slice into halves or quarters and serve warm so the grapes stay jammy and the greens stay bright.