Grilled Flatbred with Goat Cheese, Walnuts and Grapes

Grilled Flatbred with Goat Cheese, Walnuts and Grapes

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  • Course: Soups and starters


  • Refrigerated dough: 1 16-oz package
  • goat cheese, crumbled: 4-oz
  • Seedless red grapes, halved: 1 cup
  • Walnuts, coarsely chopped: 1/2 cup

  1. Turn the dough out onto a lightly floured surface. Divide the dough in half. Working with one piece at a time, (keep the remaining dough covered with plastic wrap to keep from drying out) gently stretch the dough into a 4 x 9-inch rectangle.
  2. Spray the grill plates with nonstick spray. Turn the height adjustment knob to oven/grill. Turn the upper plate to 430ºF and the lower grill plate to 450ºF and preheat the grill. Place one piece of dough on the grill and grill until the bottom is well marked and begins to puff slightly, about 4 minutes. Flip the flatbread. Brush the top with olive oil. Top with half of the goat cheese, half of the grapes, and half of the walnuts. Bring the upper plate near the flatbread, locking into position to float above the flatbread. Grill until the topping is heated through and the cheese begins to melt slightly, about 4 minutes. Repeat with the remaining dough, olive oil, goat cheese, grapes, and walnuts.

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