Grape Garlic Flatbread
Grape Garlic Flatbread
Cook Time: 10-15 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For White Grape Rosemary Glaze
½ Cup Juicy Juice® 100% juice, white grape flavor
½ Tablespoon cornstarch
½ Tablespoon rosemary, fresh, stemmed and chopped
For the White Grape Garlic Butter
6 Tablespoons butter, unsalted softened
2 Tablespoons Juicy Juice® 100% juice, white grape flavor
2 Cloves garlic, peeled, minced
1 Tablespoon parsley, dried
1 Teaspoon chives, dried
½ Teaspoon salt, Kosher
For the Grape Garlic Flatbread
4 Pieces naan or pita bread
1 ⅓ Cups red grapes, halved
1 ⅓ Cups baby spinach
1 ⅓ Cups fresh mozzarella pearls
¼ Cup pine nuts
¼ Cup parmesan cheese, shredded
Instructions
For White Grape Rosemary Glaze
- In a medium saucepan, whisk together juice and cornstarch. Cook over medium heat until it just starts to simmer and thicken.
- Remove from heat and stir in rosemary. Set aside for later.
For the White Grape Garlic Butter
- In a medium work bowl, carefully whisk together softened butter, juice, garlic, parsley, chives, and salt. Continue whisking until mixture is smooth.
- Notes: Butter, garlic, herbs, and salt can be replaced with prepared garlic butter.
For the Grape Garlic Flatbread
For each flatbread:
- Spread 1 ½ tablespoons of white grape garlic butter onto naan or pita, leaving ½” around the edges exposed. Top butter with a layer of ⅓ cup of spinach.
- Arrange 1 ⅓ cup of grapes and ⅓ cup of fresh mozzarella on top of spinach.
- Bake at 425° for 10-12 minutes, or until cheese has melted and is starting to turn golden brown.
- Remove from oven and drizzle with 2 tablespoons of white grape rosemary glaze.
- Sprinkle with 1 tablespoon of pine nuts and 1 tablespoon of shredded parmesan.
