Grape, Fontina, Blue Cheese, Arugula Flatbread

This easy, baked flatbread takes only 10 minutes and is topped with creamy fontina, crumbled blue cheese, sweet red grapes and peppery arugula, all for under 300 calories!

Why Make This Recipe?

• This easy, mini flatbread has so much depth of flavor but is ridiculously simple to prepare. The ingredients can all be prepped in advance, which means you can have a healthy, warm, and tasty lunch ready in just 10 minutes!
• I love using the mini Stone Fire naan flatbreads for this recipe because they're the perfect serving size! However, if you're making this for more than one person you can easily substitute standard sized flatbreads and use additional toppings!
• These baked flatbreads are versatile enough to serve as either a quick weekday lunch or sliced into bite size appetizers for a dinner or holiday party!
• This recipe has been toddler approved and leftovers can even be enjoyed cold for a quick, healthy snack on the go! I recommend just cutting into slices for easy grasping (and cutting the grapes smaller! 🙂 )
• The best part about these baked flatbreads is that they are totally customizable! You can crazy with different fruits, cheeses, and seasonings, such as brie and blackberries, goat cheese and strawberries or pear and gouda. (PS: If you need more inspo, check out this Brie, Bacon, Peach and Basil Flatbread!)

Ingredient Notes

• You can use any type of flatbread you prefer, but I like to use the mini Stonefire Naan flatbreads. They are the perfect size for one serving which is convenient when I just need a quick lunch. You can also use the larger version if you're serving more than one person.
• I like to brush the flatbread with a little seasoned olive oil before topping with the other ingredients. I chose to mix in a little garlic powder and thyme for this recipe but you can use any flavors you prefer (or use just plain olive oil).
• I definitely recommend using fresh rosemary as the quality of the flavor is much better than using dried.
• You'll want a handful of red grapes for these mini flatbreads. I don't recommend using green as they will be too tart to mesh well with the other flavors.
• Fresh arugula is a must for this recipe! You'll just need a few leaves but it makes a world of difference in flavor!
• Finally, you'll want fontina cheese, which is typically sold in an 8 oz block (I like using BelGioioso brand) and good quality, crumbled blue cheese (Castello brand is my absolute favorite!)

For tips on choosing and storing the produce items used in this recipe, check out my Monthly Seasonal Produce Guides! (These also include multiple recipe ideas from fellow bloggers if you need some ideas for any leftover ingredients! 🙂 )

Step by Step Photos

Note: This is less of a recipe and more of a collection of recommended ingredients. I made 2 mini flatbreads and nutritional value is based off a serving size of one flatbread.

1. Preheat your oven to 400 degrees and spray a baking sheet with a little cooking spray. In a small bowl, whisk together 1 tablespoon of olive oil and 1 teaspoon each of garlic powder and thyme. Prepare two mini flatbreads by brushing with the olive oil mixture.
2. Top each flatbread with your desired amount of sliced fontina, crumbled blue cheese, sliced red grapes and fresh rosemary.
3. Bake for 10 minutes or until the cheese has melted and the flatbreads begin to brown.
4. Allow to cool slightly, then top with fresh arugula and a pinch of sea salt and enjoy!

FAQs and Expert Tips

• Shopping:  I prefer to use Stonefire Naan flatbreads which you can typically find by the deli at your local grocery store. If you can't find mini, regular sized flatbreads of any brand will work. Fontina and quality blue cheese are also typically found in the speciality cheese area by the deli. (We prefer Castello blue cheese which we buy at BJ's Wholesale Club.)
• Substitutions: The substitution options for these flatbreads are endless! You can swap the fontina for gruyére or mozzarella, or try out different variations of fruit and cheese combos like brie and blackberries, goat cheese and strawberries or pear and gouda.
• Prep: The only prep work involved in these easy baked flatbreads is to slice the fontina and grapes and chop up the fresh rosemary.
• Baking: I recommend spraying a baking sheet with cooking spray or using a foil lined pan to help prevent the flatbreads from sticking or burning. I also like to brush the tops with a little flavored olive oil before baking to add a little extra flavor and help the browning process.
• Storage: Any leftovers can be refrigerated in an airtight container for up to 5 days.
• Freezing: I do not recommend freezing these flatbreads.
• Reheating: Leftovers can be easily reheated in the microwave for about 30 seconds or in the air fryer at 350 degrees F for about 5 minutes, or until the cheese has remelted. If you have a larger amount of leftovers to reheat, you can also use the oven at 350 degrees F for about 10 minutes.

Related Recipes

• Brie, Bacon, Peach and Basil Flatbread 
• Gouda, Bacon, Onion, Apple Quesadillas
• Baked Chicken Taquitos
• Blue Cheese and Steak Crostini
• Blue Cheese Veggie Stuffed Mushrooms
• Apple Bacon Blue Cheese Stuffed Pork Chops

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

Recipe Card

Grape, Fontina, Blue Cheese, Arugula Flatbread

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• Author: Caitlin
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 1 flatbread 1x
• Category: Lunch
• Method: Baked
• Cuisine: Vegetarian
• Diet: Low Calorie

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Description

This easy, baked flatbread takes only 10 minutes and is topped with creamy fontina, crumbled blue cheese, sweet red grapes and peppery arugula, all for under 300 calories! 

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Ingredients

Scale 1x2x3x

• 2 mini Stonefire Naan flatbreads
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 inch cube fontina cheese, cut into thin slices
• 1 Tbsp crumbled blue cheese
• 8 red grapes, cut in half
• 1 tsp fresh rosemary
• Fresh arugula leaves
• Cooking spray

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Instructions

Note: This is less of a recipe and more of a collection of recommended ingredients. I made 2 mini flatbreads and nutritional value is based off a serving size of one flatbread.

1. Preheat your oven to 400 degrees and spray a baking sheet with a little cooking spray. In a small bowl, whisk together 1 tablespoon of olive oil and 1 teaspoon each of garlic powder and thyme. Prepare two mini flatbreads by brushing with the olive oil mixture.
2. Top each flatbread with your desired amount of sliced fontina, crumbled blue cheese, sliced red grapes and fresh rosemary.
3. Bake for 10 minutes or until the cheese has melted and the flatbreads begin to brown.
4. Allow to cool slightly, then top with fresh arugula and a pinch of sea salt and enjoy!

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Notes

• Shopping:  I prefer to use Stonefire Naan flatbreads which you can typically find by the deli at your local grocery store. If you can't find mini, regular sized flatbreads of any brand will work. Fontina and quality blue cheese are also typically found in the speciality cheese area by the deli. (We prefer Castello blue cheese which we buy at BJ's Wholesale Club.)
• Substitutions: The substitution options for these flatbreads are endless! You can swap the fontina for gruyére or mozzarella, or try out different variations of fruit and cheese combos like brie and blackberries, goat cheese and strawberries or pear and gouda.
• Prep: The only prep work involved in these easy baked flatbreads is to slice the fontina and grapes and chop up the fresh rosemary.
• Baking: I recommend spraying a baking sheet with cooking spray or using a foil lined pan to help prevent the flatbreads from sticking or burning. I also like to brush the tops with a little flavored olive oil before baking to add a little extra flavor and help the browning process.
• Storage: Any leftovers can be refrigerated in an airtight container for up to 5 days.
• Freezing: I do not recommend freezing these flatbreads.
• Reheating: Leftovers can be easily reheated in the microwave for about 30 seconds or in the air fryer at 350 degrees F for about 5 minutes, or until the cheese has remelted. If you have a larger amount of leftovers to reheat, you can also use the oven at 350 degrees F for about 10 minutes. 

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