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Grape and brie flatbreads recipe
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12 ratings
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
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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
2625kj
626kcal
31%
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Fat
32g
46%
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Saturates
16g
78%
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Sugars
22g
24%
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Salt
2.1g
35%
of the reference intake
Carbohydrate 66.2g
Protein 22.4g
Fibre 3.4g
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.
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