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Now is the time for cooking with grapes! They are fresh and locally in season at the Market and they make a fantastic addition to some fabulous fall recipes!

Try this incredible flatbread with the herby goodness of rosemary, the salty tang of blue cheese, the sweetness of honey, and of course, the fruity freshness of grapes!

Rosemary Flatbread with Blue Cheese, Grapes, and Honey

from Yeast Bakery, Nashville TN, for Food & Wine

9.3 annabelles concord grapesIngredients:

  • 1 envelope active dry yeast
  • 2 tablespoons sugar
  • 2 cups bread flour, plus more for rolling
  • 3/4 cup warm water
  • 2 teaspoons chopped rosemary
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 pound red grapes* (1 1/2 cups)
  • Coarse sea salt
  • 3 ounces blue cheese, crumbled (1/2 cup)
  • 1 tablespoon honey
  • 1 tablespoon snipped chives


  1. In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, salt, pepper and remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
  2. Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
  3. Turn the dough out onto a lightly floured work surface. Press and stretch into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
  4. Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

* Seeded or Seedless: While the antioxidant resveratrol is found in grape skins, other powerful health-promoting compounds such as linoleic acid, flavonoids, and vitamin E are concentrated in the grape seeds. Seeded grapes also tend to have more flavor than the seedless varieties although the seeds themselves can be a little bitter. If you are put off by eating/chewing seeds, you can cut the grapes in half and remove the seeds before cooking or eating.

You can get the Rosemary, blue cheese, and honey all at the Market along with the grapes! I think any of the types of grapes you see at the Market could be substituted for red grapes although they would all have a different flavor profile. You might try more than one and see what you like best! Complete a “grape” meal with the following dishes that range from dessert to salad to main course;  some with meat and some without!

Lamb Chops with Rosemary and Grapes

Arugula, Grape, and Almond Salad with Saba Vinaigrette

Chicken Salad with Grapes and Walnuts

White Chocolate-Coated Grapes with Orange Curd

Celery, Grilled Grape, and Mushroom Salad

Concord Grape and Pear Pie

Braised Pork, Pearl Onions, and Grapes