From: Chef Rick Rolff. Yield: one 8 ½” x 7” flatbread.
½ cup seedless red grapes, cut in half vertically
1 tsp. honey
1 grind of fresh cracked black pepper from a pepper mill
1 sprig fresh rosemary leaves, chopped (1/8 tsp.)
1 naan flatbread
2 tsp. honey
2 oz. whole milk ricotta, dry
1½ Tbsp. hazelnuts, raw, skin-on, coarsely chopped
2 g. extra virgin olive oil
¼ tsp. honey
1/8 tsp. lemon zest, chopped
Preset convection oven to 425°F on low blower fan setting. In a clean, dry bowl, combine sliced grapes, honey, cracked black pepper and chopped rosemary. Set bowl aside at room temperature while doing the flatbread build.
On a clean, dry sheet pan*, place the naan with tandoori oven-roasted brown spots up and drizzle honey over the surface of naan, then scatter ricotta over the honey. Scatter the grape mixture over ricotta and naan, making sure to include the black pepper and chopped rosemary leaves. Sprinkle hazelnuts over grapes and drizzle with extra virgin olive oil. Place the sheet pan with naan into oven for 8 to 9 minutes until surface of grapes appears roasted and hazelnuts are a rich brown color.
To plate: Remove grape naan flatbread from oven and drizzle with ¼ tsp. honey. Sprinkle lemon zest over the top and serve.
*Note: When placing naan on sheet pan, if using parchment paper be careful to place naan flatbreads into corners of parchment paper so it does not blow over top of the naan while in the oven.