Grape and brie flatbreads recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2625kJ 626.0kcal
- Fat
- 32g
- Saturates
- 16g
- Salt
- 2.1g
- Sugars
- 22g
of the Reference intake
Carbohydrate 66.2gProtein 22.4gFibre 3.4g
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Method
- 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.
- Brush a large frying pan with a little of the remaining oil. Cook each flatbread for 2 minutes on each side, until charred.
- 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.
- See more Bread recipes
