Saturday, January 16, 2010

Flatbread with Gorgonzola Dulce, Grapes and Walnuts

Walnuts are one of the superfoods for 2010, promising to "lower your cholesterol, boost brain power, help you sleep better and cope with stress. Walnuts may also prevent heart disease and fight cancer."   They're also loaded with protein, fiber, vitamins and minerals.   Most important, walnuts taste great whether raw, baked, toasted or sauteed. 

With walnuts, grapes, and a thick port reduction, this flatbread straddles the line between sweet and savory. We served it for dinner, but it could just as easily be a dessert or appetizer.  Regardless of its place on the menu, this is our hands-down favorite flatbread recipe (so far...).
Flatbread with Gorgonzola Dulce, Grapes and Walnuts


1                                Flatbread Dough
3/4           cups           cheap port wine
1              Tbs            butter
1/2           cup             walnuts
1/2           tsp              black pepper
1/2           tsp              sea salt
2              tsp              sugar
2              oz               gorgonzola dolce
1              cup             seedless red grapes, halved
                                  olive oil
                                   bread flour for rolling out dough

  1. Preheat oven and pizza stone to 500° for 1 hour.
  2. Bring wine to a boil, then reduce heat to medium and cook until reduced to 1/8 cup, about 15 minutes.  Cool.
  3. Melt butter over medium until it sizzles, then add walnuts, pepper, salt and sugar.  Saute until well coated and lightly toasted, about 3 minutes.  Remove from heat to cool.
  4. Remove dough from refrigerator and leave at room temp for 15 minutes before rolling out on well-floured surface.  Roll to a thin round about 8" across.
  5. Spread a thin layer of olive oil on flatbread.  Add about half the gorgonzola in small pats, then grapes.  Top with more cheese, then drizzle port sauce on top (you will probably have extra sauce -- you don't need to use it all).  Bake for 5 minutes or until done.  
  6. As soon as you remove from oven, sprinkle walnuts on top and serve immediately.  If you're feeling bold, you can add the walnuts before baking the flatbread.  But they burn quickly at 500° so you have to really watch them closely.
If you like this, check our our other flatbread recipes:

And coming soon:


  1. all I have to say is WOW. Your flatbread is incredible looking and it goes perfectly with anything. I NEED to make this.

  2. WOW, what a lovely and exciting combination. I think I'm hooked on flatbreads already.

  3. I'm with Divina - I need to make some flatbread this weekend!

  4. You had me at cheap port wine ;) Looks delicious.

  5. yum, this flatbread looks tasty! i'd have to throw some dark chocolate on there, too.

  6. wowza....i am trying out one of your flatbread recipes asap (i have to say, i'm leaning toward sorrel, though...not to hurt the walnut's feelings)

  7. yummm.. that is a fantastic flavor combination! I can't believe you waited long enough to photograph it! :)))

  8. Ok now you made me hungry. Looks yummy!

  9. Gorgeous! Flatbread with thick port reduction? I'm sold.

  10. you are cracking me up, I did a post the other day for walnut, goat cheese, and carmelized onion on beer crust. Between this and the cookies, we must be on the same wavelength....

  11. Wonderful combination of flavors.

  12. This looks great. I can't wait to try it.

  13. A rizzle of acacia honey.....heaven!!!!!

  14. This looks so good that if I actually had grapes in the house, I might have scrapped tonight's dinner plans and made this instead. :) Love the idea of using grapes in this way.

  15. OMG. You need to be around when I'm trying to think outside the pizza box! This sounds great!

  16. This looks incredibly delicious! I love gorgonzola with fruit.


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