Naan Flatbread with Grapes
Chef Rick Wolf
VP of Culinary Innovation
Café Valley Bakery
Naan, the Indian flatbread, forms the base for this recipe, eliminating the steps of making dough from scratch and baking it. A simple topping of red grapes, ricotta, honey and hazelnuts completes the flatbread. It can serve as a light lunch or snack.
½ cup seedless red grapes, sliced in half
3¼ tsp. honey, divided
Freshly ground black pepper, to taste
1 sprig fresh rosemary, chopped
1 naan flatbread
2 oz. whole milk dry ricotta
1½ tbsp. chopped hazelnuts
Drizzle of extra-virgin olive oil
½ tsp. grated lemon zest, chopped
1. Preset convection oven to 425 F. on low blower setting.
2. In a clean dry bowl, combine sliced grapes, 1 teaspoon honey, cracked black pepper and chopped rosemary; set aside
3. On a clean dry sheet pan, place naan; drizzle with 2 teaspoons honey. Scatter ricotta over honey. Scatter grape mixture over naan; sprinkle on hazelnuts and drizzle with
4. Place the sheet pan in oven; heat 8 to 9 minutes or until grapes appear roasted and hazelnuts are a rich brown color.
5. To plate, remove from oven and drizzle with remaining ¼ teaspoon of honey. Sprinkle the lemon zest over the top.
Photograph courtesy of California Table Grape Commission