Grape Rosemary Flatbread
with Savoury Parmesan Cheese
The perfect starter for any holiday meal.. Sweet and savoury top this focaccia style flatbread. Juicy grapes, herbaceous rosemary, thinly sliced garlic and cheesy umami Parmesan!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
170 g
Raisins rouges
1 pièce(s)
Branche de romarin
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
Instructions
Prepare a well-oiled parchment-lined baking sheet. With oiled hands, stretch dough ball into a round or oval shape. Allow dough to rest on the baking sheet.
While the dough rests, strip all rosemary leaves from the stems and roughly chop. Peel, then slice 3 garlic cloves.
With oiled hands, re-stretch the dough again into an oval shape. Top with the grapes, sliced garlic, and rosemary. Sprinkle over the Parmesan. Season with salt and pepper.
Bake flatbread in the top of the oven, until the dough is cooked through and cheese is golden brown, 22-25 min.
Let flatbread cool completely. Cut the flatbread into 8 pieces. Cover and serve flatbread appetizer at room temperature.
