There’s nothing more irresistible than melted gooey cheese, especially in this grilled flatbread that celebrates the end of summer! This post is brought to you by Castello cheese.
Our car broke through the cluster of traffic, turning onto the winding road that dipped and rose with each curve of the hills, and the familiar site greeted my eyes — content cows, grazing under the warm (and thankfully not scorching hot) sun, the ponies and horses playing games with one another in their paddocks, and rows upon obedient rows of grapes. I was in wine country this weekend, and I always marvel how this scene never grows old. Where I live in my part of the Bay Area, it’s really not too different, except for the vineyards, of course, but there’s something more nonplussed in how even the chickens strut. Everything and everyone seems to take a step back and relax a bit.
I thought to the last time I was in wine country, when I had immersed myself in cheese and wine with Castello cheese. It was a day not too unlike today — we had just emerged from a hot spell and everyone seemed to be enjoying the perfect weather outdoors. The breeze running through the vineyards was that calm, whispering kind, and the sun felt more like a hug than a scold. I came away from that visit so taken by the flavors I had explored and shared a salad with you, but I realize that I didn’t tell you enough about the flavors that inspired me.
When your itinerary specifies wine tasting at 10 am, you know this is serious business (even if it means you’re happily clapping your hands and jumping up and down inside). I found myself back at Trinchero Family Estates, this time to experience a wine tasting that truly opened my eyes to the power of food and wine pairings. The elementary approach felt almost like a science lab, where it simplified how tasting the flight of wines with something salt or sweet can instantly change the flavor of the wine and your experience. This is the kind of tasting I think any budding oenophile and cook should experience!
With minds and palates opened, our tastebuds were further tickled with a cheese tasting with none other than the perennially jovial chef Michael Symon. In case you were wondering, yes, Chef Symon is indeed as approachable as he seems, and I will admit to you that after having had the opportunity over the years to meet many chefs who are considered “celebrity” in the food world, Michael Symon is hands down perhaps the most down to earth and genuine as they come. As he led us through pairings of Castello cheese with some of the foods he finds most delicious and interesting, followed by an al fresco lunch featuring some of his dishes on the menu that showcase Castello cheese, it felt more like hanging out with your talented cousin who shared your love of food. Following all of this, we got hands on and created our own cheese boards, pairing them with charcuterie and all the accoutrements that we wished — Michael Symon was there to advise, or in some cases, chide, and when it was all over, it was like the most epic showcase of cheeseboards you wish for every party.
Since this visit, I have been recreating these cheeseboards, but as you know, I also have been loving the cheese in my salads. I also couldn’t resist getting a little melty with the cheese.
This Grilled Naan Flatbread with Grapes, Onion Jam and Prosciutto with Double Creme White is a harmony of all the flavors I crave in a flatbread — sweet late summer grapes nestle into a sweet and savory onion jam, with salty, crisp prosciutto, and held together with Castello Double Creme White – savoring each bite is like the punctuation mark to the end of summer. If you aren’t able to find Double Creme White, then you must try this flatbread using the Castello Creamy Havarti – it also melts beautifully and has an amazing balance of creaminess and saltiness that works incredibly well, too. To be honest with you, I can’t decide which cheese I like better on this flatbread! Enjoy each bite while you sit outside in the warm shade, wash it all down with a glass of Folie a Deux Chardonnay, and you have the perfect pairing to round out summer before it hurries away. While it’s here, we need to relax and enjoy it as much as we can, don’t you agree?
Disclosure: This post is brought to you by Castello cheese. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Grilled Naan Flatbread with Grapes, Onion Jam, Prosciutto and Double-Crème Cheese
There’s nothing more irresistible than melted gooey cheese, especially in this grilled flatbread that celebrates the end of summer!
2 naan flatbreads (store bought is fine)
8 oz onion jam
8 oz Castello Creamy White or Creamy Havarti cheese, sliced into ¼ inch thick pieces
2 cups red grapes, halved
8 oz sliced prosciutto
8 oz thinly sliced red onion
kosher salt, to taste
Freshly ground black pepper, to taste
Preheat grill or grill pan.
Lightly spray or brush the naan/flatbreads with water. Place flatbreads on the grill/grillpan and grill for about 1-2 minutes, so that you have grill marks on one side.
Transfer the flatbreads grilled side up on a cutting board.
Spread the onion jam over the flatbreads and arrange the Castello cheese on top, followed by the grapes, prosciutto and red onion. Season very lightly with salt and pepper, and sprinkle with a thyme.
Return the flatbreads on the grill/grillpan, cover and let it cook for about 7-10 minutes, or until the grapes are just about ready to burst, the cheese has softened, and the flatbread is toasted. Remove from grill, slice, and enjoy immediately.