TFF -- Grilled Flat Bread with Blue Cheese and Crunchy Red Grapes

As soon as I saw the recipe for Tyler Florence's Grilled Flat Bread with Crunchy Red Grapes I knew I had to try it. There's just something about Tyler and Red Grapes that appeals to me!

Tyler suggests purchasing ready made flat bread but I made Focaccia Bread instead and used a recipe from my niece, Joelle. I also substituted green onions for the yellow onion which was the only change I made.

The Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese, Mascarpone and Crunchy Red Grapes was absolutely delicious. I served this with Tyler's Wild Mushroom with Roasted Fennel Soup and although this soup is wonderful after one bite of the Grilled Bread I decided to save my soup for another day and just had Grilled Bread and a glass of De Bortoli Petite Sirah for dinner. I really can not tell you how good this bread was but I could not wait to take another bite!






Focaccia Bread
Recipe adapted from my niece, Joelle

1 1/3 c. warm tap water
2 1/2 tsp (1 envelope) active dry yeast
6 TBL. EVOO
3 1/4 c. flour
2 tsp. salt
1 tsp. Kosher salt for topping

In a medium sized bowl measure water and whisk in yeast and 3 TBL oil.

When yeast has started to bubble, mix in flour and salt. Cover bowl and let rise until at least double.

Spread 1 1/2 TBL EVOO on 10 1/2 by 15 1/2 jelly roll pan. Turn dough out onto pan and press into edges. Cover the dough with a piece of oiled plastic wrap and allow it to rise again, up to about an hour or until doubled in size.

Poke cavities into dough at 2" intervals.

Drizzle remaining 1 1/2 TBL EVOO over dough and sprinkle with Kosher Salt.

Bake at 450 degrees until brown on edges.

Note: Keep you eye on this bread as it bakes quickly. When it starts pulling away from the edges of the pan it is done.





Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese, Mascarpone and Crunchy Red Grapes
Recipe adapted from Tyler Florence

extra-virgin olive oil
3 large onions, sliced (I used 5 Green Onions thinly sliced into coins)
1 large store-bought rustic-style flatbread (I made Focaccia Bread)
kosher salt and freshly ground black pepper
2 cups mascarpone
1 cup crumbled Gorgonzola
1 cup toasted walnuts, roughly chopped
2 cups firm red grapes, halved
2 tablespoons chopped fresh Italian flat-leaf parsley

In a large saute pan heat a 2 count of olive oil over medium-heat. Add onions and slowly caramelize until brown and creamy. Set aside.

Preheat the grill to high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Brush the flat bread with oil and season with salt and pepper. Reduce grill heat to medium. Grill bread on both sides until warmed through and brown with grill marks.

Quickly transfer flat bread to a platter and smear with mascarpone while still warm. Sprinkle with Gorgonzola, caramelized onions, toasted walnuts, and grapes. Season with a few turns of freshly ground black pepper, drizzle lightly with some additional oil, and top with a shower of fresh parsley.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








Gadgets That Work



Although I wanted a good pizza cutter for a long time, I did not own one until a few years ago. The Mario Batali Pizza Wheel has a polycarbonate, aka plastic, wheel and I picked this one up at TJMaxx for $9.99. I have a fear of large, sharp blades but I am very comfortable using the Batali Pizza Wheel and I'm sure it's because of the plastic blade. It has a slightly padded handle that easily fits my small hand and it is dishwasher safe.

I love my pizza cutter and use it for much more then just cutting pizza. Because of the round blade it makes a perfect, straight cut. It works wonderfully for cutting raw dough for breadsticks. The Pizza Wheel easily cuts though any warm sandwich, especially panini sandwiches, without crushing the bread and melted cheese. It also works well to rough cut herbs and parsley for garnishes.




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