This red grape, brie and rosemary flatbread is studded with juicy red grapes, bubbling brie cheese, sprinkled with fresh rosemary and sea salt.

Today is a very special day.

A bunch, and by bunch I mean THIRTY SEVEN bloggers teamed up to virtually bring some amazing food to our friend Bev, for one of the biggest surprise virtual baby showers I’ve ever seen. This party is slammin’ with a ton of delicious food from pear, cranberry and arugula salad to sweet potato crème brulée. I mean Bev’s pregnant with twins, so she’s eating for two and all, right?


Bev is a riot. {Did that just make me sound reeeeally old??} No really, she’s probably one of the funniest writers I’ve ever read. I can’t read a blog post of hers and not chuckle if not a full-on belly laugh and most times it’s out loud and sometimes it involves a snort. But all this funny business aside… she’s also a great cook, photographer, she’s caring two babies and is still a size negative zero, OH and she sings. What can’t this girl do? No, really Bev… what can’t you do???

So when the email popped into my inbox for Bev’s virtual shower, I instantly started thinking of Bev. No, nothing creepy like… but what I wanted to bring to Bev’s shower. Instantly I thought of flatbread. Bev LOVES her pizza so I knew that I was going to throw together a Bev-worthy flatbread and I was going to serve it on a wood cutting board, in true Bev style.


So first things first, I made some flatbread dough. It’s SUPER easy yo’s! I spared you all the step-by-step’s of this part and plugged the directions into the printable below the post.

peel your brie

Then I used a Y vegetable peeler and peeled off as much of the waxy rind I could from the {8 oz.} brie wheel. If you can find those brie logs, those probably would work better. That’s what I was looking for actually, but my grocery store was all out. Wah-wah.


So I awkwardly sliced it pretty thin, so I could then tear it into pieces.


Then I just wash some pretty red grapes… pretty hard stuff right here.

heaping cup of grapes and fresh rosemary

You’ll need about a heaping cup… and some fresh rosemary.

olive oil

Next I drizzled a rimmed sheet pan with two tablespoons of olive oil, don’t skimp, and just rub it around with your hands.

stretch out the dough

Don’t even bother washing the olive oil off your hands before you punch the risen dough down and stretch it out almost to the sides of the pan. Now, go wash. 😉

top with pieces of brie

Then I scattered the torn pieces of brie over the dough.

sprinkle with rosemary

Then with two tablespoons of chopped rosemary leaves.

drop on some grapes

Press the grapes into the flatbread dough…

sea salt

…and lastly sprinkle with the two teaspoons of flaked sea salt.

cover to rise for 20 minutes

Cover and let rise for 20 more minutes. Bake in a 400 degree oven for 20 minutes or until the grapes start bursting, the brie is bubbly and the flatbread is perfectly golden and crispy.


Bubbles are a good sign. It means the grapes plumped up until they burst and leave a sweet trail of bubbly juice. Yeah. That’s right.


This recipe is perfect for a gathering. It serves 15 or more depending how you slice it and it’s sure to be gone in no time.

Roasted Red Grape, Brie and Rosemary Flatbread

The crust is crispy, chewy and undeniably addicting. The grapes add a burst of sweetness and baking them along with brie, rosemary and a sprinkle of flaked sea salt really elevates this flatbread to a whole new level.

I’m now considering having a baby, so I can have an excuse to throw myself a shower and eat this entire Red Grape, Brie and Rosemary Flatbread. Amen.

Roasted Red Grape, Brie and Rosemary Flatbread

Be sure to check out more amazing dishes that were brought by some crazy-talented bloggers to Bev’s Shower:

Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

Enjoy! And if you give this Red Grape, Brie and Rosemary Flatbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Roasted Red Grape, Brie and Rosemary Flatbread
Yield: 15 pieces

Roasted Red Grape, Brie and Rosemary Flatbread

Crispy flatbread studded with juicy red grapes, bubbling brie cheese, sprinkled with fresh rosemary and sea salt. The perfect savory-sweet-and-salty snackitzer.

Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes


  • 1 cup warm water (110-115 degrees)
  • 1 envelope (or 1-1/4 teaspoon) active dry yeast
  • 2 cups unbleached bread flour
  • 1/2 teaspoon kosher salt
  • 3 tablespoon olive oil, divided
  • brie cheese, rind removed, sliced and torn into pieces
  • 2 tablespoons chopped fresh rosemary
  • 1 heaping cup firm red grapes, washed
  • 2 teaspoons flaked sea salt



  1. In the bowl of your stand mixer fitted with the dough hook; measure in the two cups of bread flour and the 1/2 teaspoon kosher salt. Turn the mixer on low to combine for a few turns.
  2. In a one cup liquid measuring cup, measure out a cup of warm (110-115 degrees) water. Sprinkle in the package of active dry yeast and wait for it to bloom. About 5 minutes.
  3. Turn the mixer on low and slowly pour in the yeast/water mixture. Turn up the speed a bit and continue to "knead" the dough until the dough pulls away from the bowl and starts to climb up the dough hook.
  4. Lightly flour a clean surface and knead the dough into a ball for a minute or two.
  5. Add the tablespoon of olive oil into a clean bowl and roll the dough ball in the oil and up the sides of the bowl to coat. Cover with a clean towel and set in a warm place to rise for one hour or until it doubles in size.
  6. Drizzle two tablespoons of oil onto a rimmed sheet pan and spread it around with your fingers. Punch the dough down and stretch out onto the oiled pan until it almost touches the sides.
  7. Scatter pieces of brie cheese over top evenly and sprinkle with the chopped fresh rosemary. Press the grapes slightly into the flatbread dough and sprinkle with flaked sea salt. Cover again with a clean towel and let it rise for the second time for 20 minutes.
  8. Pop the flatbread into a preheated 400° oven and bake for 20 minutes, rotating the pan halfway through for even baking.
  9. Remove once the grapes have started to burst, the brie is bubbling and the crust is golden and crispy.
  10. Slide the flatbread onto a wood cutting board and slice into 15 pieces.
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