Wine and cheese is a classic. It is one of my favorite things and makes an appearance at almost any get together I throw. I recently discovered this Grape and Rosemary Focaccia and I love it thrown in with the wine & cheese. The combination of sweet and savory is wonderful. Another great wine and cheese snacking item I have really been enjoying is Crispy Thyme Flatbread – they are a perfect crunchy and salty snack. Both of these are savory, use fresh herbs that impart a great flavor and are easy and quick to make.
RECIPE: Grape & Rosemary Focaccia
Adapted from Giada DeLaurentis
- 1 lb. Store-bought Pizza Dough
- 2 tbs Extra Virgin Olive Oil
- Coarse Sea Salt – to taste
- 1 Shallot, thinly sliced
- 1 tbs Rosemary Leaves
- 1 cup Red Grapes
- Preheat the oven to 400 degrees.
- Roll the pizza dough out to rectangular shape on a piece of parchment. Transfer the parchment to a baking sheet.
- Brush the olive oil all over the top of the dough.
- Sprinkle the sea salt, rosemary, and shallots evenly over the top. Spread the grapes evenly over the dough, gently pressing each one in.
- Bake in the oven for about 25 min (follow the pizza dough directions).
- Remove from oven and cool slightly. Cut into squares and serve.
RECIPE: Crispy Thyme Flatbread
Adapted from Gourmet Magazine
- 1 3/4 cups All Purpose Flour
- 2 tbs Thyme Leaves
- 1 tsp Baking Powder
- 3/4 tsp Kosher Salt
- 1/2 cup Water
- 1/3 cup Olive Oil plus extra for brushing
- Sea Salt
- Preheat oven to 450 degrees.
- Mix flour, 1 tbs thyme, baking powder, and salt in a medium bowl. Make a well in the center, then add the oil and water. Slowly stir in the flour using a wooden spoon until a dough is formed. Gently knead the dough about 5 times.
- Divide dough into 3 pieces and roll out one piece into a rough 10″ round shape and place on parchment. Keep remaining dough covered with plastic while you work.
- Lightly brush the top of each piece with oil and scatter remaining thyme leaves on top gently pressing into the dough. Sprinkle with the sea salt.
- Transfer the parchment with the round to a baking sheet. Bake until pale golden and browned in spots about 8 to 10 minutes.
- Transfer flatbread to a rack to cool. Break into pieces.
- Repeat with remaining 2 pieces of dough, making one piece at a time.
For more recipes and entertaining tips from Zareen, visit her blog Cooking With Z.