Grape and brie flatbreads recipe

1 rating

Sweet, juicy grapes are a perfect match for creamy brie and peppery rocket on these rustic flatbreads. A sophisticated snack to share with friends. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 626 calories / serving

Ingredients

  • 200g (7oz) self-raising flour, sifted
  • 3 tbsp olive oil
  • 125ml (4fl oz) plain yogurt
  • 1 tbsp rosemary, leaves finely chopped
  • 300g Brie, sliced
  • 400g seedless red grapes, halved
  • 35g wild rocket

Each serving contains

  • Energy

    2625kj
    626kcal
    31%
  • Fat

    32g 46%
  • Saturates

    16g 78%
  • Sugars

    22g 24%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 66.2g Protein 22.4g Fibre 3.4g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the flour with 1/2 tsp salt. Add 2 tbsp of the oil, the yogurt and the rosemary, then combine to make a dough. Knead with your hands until smooth, then roll into a sausage shape. Cut evenly into 4, then shape into balls. On a floured work surface, with a floured rolling pin, roll each ball into a 20cm-diameter circle.
  2. Brush a large frying pan with a little of the remaining oil. Cook each flatbread for 2 minutes on each side, until charred.
  3. Top each bread with Brie and grapes. Cook in the oven for 8-10 minutes, until the cheese has melted and the grapes have softened. To serve, scatter with rocket and drizzle with balsamic glaze, then cut into 4 slices.

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