BLACK GRAPE, BLUE CHEESE AND THYME FLATBREAD
Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks. For even more flavor and substance, add a scattering of arugula and prosciutto on top.
Provided by Yotam Ottolenghi
Categories brunch, lunch, breads, appetizer, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the dough: In a large bowl, combine the flour and yeast with 1 tablespoon of the oil and 1/2 teaspoon of salt. Add 1/2 cup/120 milliliters lukewarm water and, using a sturdy spatula, bring the mixture together until it forms a shaggy mass.
- Transfer dough to a lightly oiled work surface and, with lightly oiled hands, knead for about five minutes, until soft and elastic. If it starts to stick to your work surface then just add a little bit more oil. Coat the dough ball very lightly in oil, transfer to a clean bowl, cover with a slightly damp cloth and leave in a warm spot for about 1 hour, until nearly doubled in size.
- While the dough is rising, make the topping: In a large sauté pan over medium-high heat, combine the grapes, 1/2 teaspoon star anise, 1/2 teaspoon cinnamon, 1 cup/240 milliliters water, the lemon zest and sugar. Cook for 13 to 15 minutes, stirring frequently and gently smashing the grapes with the back of a spatula until the consistency is jammy and the grapes have softened and begin to burst. Discard the lemon zest and stir in the cornstarch. Remove from heat and set aside to cool for 30 minutes.
- Heat oven to 500 degrees Fahrenheit/260 degrees Celsius.
- Place a large, sturdy baking sheet in the oven to heat. (A thin pan can warp at this high temperature.) Lightly oil a work surface and, using a rolling pin, roll out the dough to form a roughly 11-by-15-inch/20-by-40-centimeter rectangle (a bit smaller than the sheet pan). Use your hands to press the dough so that the edges are slightly thicker than the rest of the dough, like a pizza, to prevent juices from spilling over.
- Remove pan from oven, brush with 1 1/2 tablespoons of oil and lay the dough on top. Brush the edges of the dough with oil. Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and cinnamon. Bake for 12 to 15 minutes, or until crisp and browned.
- Remove from the oven and immediately scatter the blue cheese evenly over the top so it starts to melt. Sprinkle with the thyme and let cool 10 minutes. Transfer to a cutting board and cut while still warm. Serve warm (preferably) or at room temperature.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 27 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdullah Tashrif
[email protected]I love the combination of flavors in this flatbread. The sweet grapes, tangy blue cheese, and savory thyme go together perfectly.
Albert Campos
[email protected]This flatbread is a great way to use up leftover grapes. I had a bunch of grapes that were about to go bad, so I made this flatbread and it was a delicious way to use them up.
Vincent Mantione
[email protected]I made this flatbread for a picnic and it was perfect! It was easy to transport and everyone loved it.
Yaw Samuel
[email protected]I'm not a big fan of blue cheese, so I used a different type of cheese in this recipe. It still turned out great!
SoHail JaNi
[email protected]This recipe was easy to follow and the flatbread turned out great! I especially liked the addition of thyme, which gave it a nice herbal flavor.
sunshinexgirl
[email protected]The crust on this flatbread was a bit too dry for my liking. I think I would have added a little more olive oil or butter to the dough.
Jennifer Thomas
[email protected]This flatbread was a bit too sweet for my taste. I think I would have preferred it with a different type of cheese, like a sharp cheddar or a Parmesan.
Nusrat Mehrab
[email protected]I made this flatbread for a party and it was a huge success! Everyone raved about the flavor combination and the crispy crust. I'll definitely be making this again for future parties.
Lightyear Isoje
[email protected]This was a great recipe for a quick and easy weeknight meal. The flatbread came together in no time, and it was a hit with my family. Even my picky kids loved it!
Naeem Bashier
[email protected]I love that this recipe uses black grapes instead of the traditional red or green grapes. It gives the flatbread a unique and unexpected flavor that I really enjoyed. And the blue cheese and thyme add a nice savory touch.
Forhad Miya
[email protected]This flatbread was an absolute delight! The combination of sweet black grapes, tangy blue cheese, and aromatic thyme was a perfect balance of flavors. The crust was crispy and chewy, and the cheese melted beautifully. 10/10, would definitely make aga