(This post is sponsored by Whole Foods! Thank you so so much for reading and supporting the brands that I love!)
I cannnnnot get over the flavor and simplicity of these flatbreads! The sweet roasted grapes mixed with the creamy garlicky herb cheese, fresh thyme, honey, and caramelized onions is absolutely DREAMY. I also used shredded rotisserie chicken here to make these even easier! Absolutely love!
The roasted grapes are what MAKE these flatbreads. I roasted them with a little olive oil, honey, and salt. If you’ve never roasted grapes before, you have to try it! They get super sweet and caramelized and soft and delicious. The perfect accompaniment to savory dishes like this one.
I teamed up with Whole Foods to create these flatbreads, and the awesome part is that you can get these super amazing organic seedless grapes on sale this week! The green, red and black varieties are all on sale for $1.69/lb., and they are regularly $3.99/lb.! And they are responsibly grown too, which is always a good thing. The sale runs from August 9-15th so be sure to mark your calendars!
I love shopping at Whole Foods because they carry the absolute freshest most beautiful produce, and in-season produce too! I’m so passionate about using produce that is in season, and basing your meals around the season’s bounty. I honestly won’t shop for produce anywhere but Whole Foods because it’s just that good! I also love how they keep relationships with local farmers and growers, so you can find lots of locally grown goodness in their stores. So cool.
See how caramelized and juicy the grapes get? They’re SO good!
These make perfect appetizers for parties too. Slice them up, serve them on a platter, and people can grab them as they please. You might wanna double this recipe though, because they will go QUICK. These would be delicious with either red or white wine too. But I’m partial to reds. Dry Spanish reds to be exact!
I can’t even handle the deliciousness of these. The runner-up star ingredient after our lovely grapes HAS to be the creamy garlic herb cheese. If you’ve never had it, it comes in a little round disc, and it’s sold in the refrigerated section with all of the other gourmet cheeses. I’ve been eating it for years and years. Literally since elementary school. My mom is obsessed and passed down the obsession to me!
I’ve never put it on a flatbread or pizza before. We always just eat it with crackers, but this changed. my. life. Not exaggerating.
I forgot to tell you about the fresh thyme and honey. As soon as they come out of the oven (they only bake for 10 minutes to warm everything through!), I sprinkle them with fresh thyme, and a drizzle of honey. It just adds that extra “something” and brings all of the flavors together!
You don’t have to worry about making your own dough for these either. I used pre-made naan that you can find near all of the sandwich breads, and it’s my go-to for making quick “pizzas.” I love using the whole wheat version because of the nutty flavor. It also crisps up beautifully in the oven!
I want these for dinner every night this week. Cannot get them out of my mind!
Roasted Grape Caramelized Onion Chicken Flatbread with Garlic Herb Cheese
These roasted grape caramelized onion chicken flatbreads are so simple to make! They are perfect for entertaining and use naan instead of homemade dough!
- 1 medium sweet onion, very thinly sliced
- 2 tablespoons olive oil, divided
- 1/2 teaspoon thyme, plus extra for serving
- 1 cup green grapes
- 1 cup red grapes
- 1 tablespoon honey, plus extra for drizzling
- 1/4 teaspoon salt
- 1 package garlic herb cheese (such as Boursin)
- 3/4 cup cooked shredded chicken (I used a rotisserie chicken from Whole Foods)
- grated parmesan cheese
- 3 naan flatbreads (I used the whole wheat version from Whole Foods)
- salt and pepper
Preheat oven to 400℉. Line a rimmed baking sheet with parchment or foil. Add the grapes, one tablespoon of the olive oil, the honey, and salt. Toss to coat. Roast for 15 minutes or until grapes are burst and soft.
While grapes are roasting, make the caramelized onions. Heat a medium skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the onions and a pinch of salt and pepper. Sauté for 20 minutes, stirring frequently, reducing the heat to medium-low after the first 10 minutes. You will know they are done when they are very soft and golden brown.
To assemble the flatbreads, spread each naan flatbread liberally (3-4 tablespoons each) with the garlic herb cheese.
Next, sprinkle on the caramelized onions, then the grapes, and the chicken. Sprinkle lightly with grated parmesan cheese and bake for 10 minutes, or until the edges are golden brown.
When flatbreads come out of the oven, finish with a sprinkle of chopped fresh thyme, and a light drizzle of honey. Slice and serve!