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Roasted Grape Brie Flatbread Recipe
Ash Tyrrell

Roasted Grape Brie Flatbread Recipe

I made this roasted grape brie flatbread on a whim one evening when I had half a wheel of brie sitting in my fridge and a bag of grapes I didn't know what to do with. I honestly wasn't expecting much, but the second it came out of the oven, bubbling and golden, I knew I had a keeper.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ball pizza or flatbread dough store-bought or homemade – this is your base, so pick a dough that's soft and easy to stretch
  • 2 tablespoons olive oil divided – helps the dough crisp up and keeps the grapes from sticking
  • 8 ounces brie cheese rind peeled and torn into pieces – tearing rather than slicing gives you those gorgeous melty pockets
  • 1 1/2 cups red seedless grapes halved – halving lets them roast faster and release their natural sweetness
  • 2 tablespoons fresh rosemary leaves chopped – skip the dried stuff here, fresh rosemary makes a real difference
  • 1/2 teaspoon flaky sea salt – balances the sweetness of the roasted grapes
  • 1/4 teaspoon freshly cracked black pepper – adds a subtle warmth without overpowering
  • 1 tablespoon honey optional, for drizzling – a finishing touch that makes the sweet-savory balance pop

Method
 

  1. Start by preheating your oven to 425°F so it's fully hot by the time your flatbread is assembled. A hot oven is what gives you that crisp base instead of a soggy one. Line a baking sheet with parchment paper while you wait.
  2. Lightly flour your work surface and roll or stretch the dough into an oval or rectangle, about 1/4 inch thick. I like to leave the edges slightly thicker so they puff up into a nice crust. Transfer it onto the prepared baking sheet.
  3. Brush the entire surface of the dough with half of the olive oil. This step matters more than it seems, since it stops the toppings from making the dough soggy while it bakes. It also helps the edges turn golden brown.
  4. In a small bowl, toss the halved grapes with the remaining olive oil, a pinch of salt, and black pepper. This quick step coats them evenly so they caramelize instead of just steaming in the oven.
  5. Scatter the torn brie pieces evenly across the dough, then top with the seasoned grapes. Don't overcrowd the flatbread, since the toppings need a little breathing room to roast properly instead of turning mushy.
  6. Slide the tray into the oven and bake for 18 to 20 minutes, until the crust is golden, the brie is fully melted, and the grapes look slightly blistered. Keep an eye on it after the 15-minute mark since ovens vary.
  7. Pull the flatbread out and immediately sprinkle it with fresh rosemary and flaky sea salt. If you're using honey, drizzle it on now while everything is still warm so it melts slightly into the cheese. Slice and serve right away.

Notes

  • I always peel the brie rind with a vegetable peeler instead of trying to cut it off, since it's faster and wastes less cheese.
  • I let my dough sit at room temperature for 10 minutes before stretching it, because cold dough tears instead of stretching smoothly.
  • I've found that halving the grapes instead of leaving them whole helps them roast faster and taste sweeter.
  • I keep my oven rack in the lower third of the oven so the bottom of the flatbread crisps up properly.
  • I never skip the flaky salt at the end, since it really wakes up the sweetness from the grapes.