Recipes › Grape (Wine) › Roasted Wine Grape Flatbread with Gorgonzola
Roasted Wine Grape Flatbread with Gorgonzola
A stunning flatbread where wine grapes roast into jammy, concentrated clusters of sweetness against creamy, pungent gorgonzola. A drizzle of honey and a scatter of fresh thyme makes this feel equal parts sophisticated and approachable. Perfect as an appetizer or a light lunch.
Grape (Wine) is in season now. More grape (wine) recipes, or see what to sow this month where you are.
Ingredients
- 1½ cups wine grapes (Concord or any variety), whole, stems removedSmall table grapes work too
- 2 large pieces flatbread or naanUse pizza dough for a more rustic result
- 3 oz gorgonzola cheese, crumbledUse brie or goat cheese for milder flavor
- 2 mozzarella, torn or shredded
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp fresh thyme leaves
- 1 tbsp balsamic glaze (optional)
- 1 pinch black pepper, freshly ground
Contains: cereals gluten, milk, sulphites.
Method
- Preheat oven to 425°F. Toss grapes with 1 tbsp olive oil on a small baking sheet. Roast for 10 minutes until skins begin to blister.About 10 min
- Brush flatbreads with remaining olive oil and place on a baking sheet. Scatter mozzarella over each, then arrange roasted grapes on top. Crumble gorgonzola over everything.About 4 min
- Bake for 10 minutes until cheese is melted and edges of flatbread are crispy.About 10 min
- Remove from oven. Drizzle with honey, scatter fresh thyme, and finish with a drizzle of balsamic glaze if using and a grind of black pepper. Serve immediately.About 2 min
Tips
- Concord wine grapes are intensely flavored and small — even a few go a long way.
- Don't skip the initial grape roasting — it concentrates their flavor dramatically.
- Serve the flatbread on a wooden board for a casual, shareable presentation.
Ring the changes
- Swap gorgonzola for camembert or brie for a creamier, milder version.
- Add thin slices of prosciutto after baking for a sweet-salty combination.
Keeping it
Best eaten immediately. Leftovers can be refrigerated for 1 day and reheated at 375°F for 5 minutes.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
A twist on the Italian-American classic where the sauce gains an unexpected layer of sweetness and depth from crushed wine grapes added to the white wine and lemon base. The grape juice melds into the sauce beautifully, giving it a fruity complexity that works brilliantly with the capers and butter.
35 min · medium · Grape (Wine)An Italian harvest bread where wine grapes are pressed into a sweet, oily focaccia dough and baked until caramelized and fragrant. Traditionally made during the grape harvest in Tuscany, this version uses whatever wine grapes you can get hold of. The combination of sweet grapes, olive oil, rosemary, and sea salt is extraordinary.
50 min · medium · Grape (Wine)Roasting wine grapes for 15 minutes transforms them into caramelized, jammy little morsels of intense flavor. Tossed with bitter radicchio, toasted walnuts, and creamy blue cheese, this warm-cool salad is one of the great autumn dishes. Best eaten while the grapes are still warm.
25 min · easy · Grape (Wine)
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.