Kale, Grape & Blue Cheese Flatbread

Kale, Grape & Blue Cheese Flatbread - Serve as a light vegetarian dinner, or cut into pieces and serve as a party appetizer! | foxeslovelemons.com

I can’t tell you the number of times I’ve had to throw a way a big bag of mushy, wilted grapes. I hate wasting food, so it always makes me sad.

But this is the “Lori Buys Grapes” timeline: 1.) Think “Yeah! Grapes! Grapes are healthy. I’m going to eat these with my lunch every day!” as I cruise by them at the store, 2. ) Buy the GIANT bag of grapes, because that’s the only size there is, and I feel like a cheap bastard taking half the grapes out the bag and sneaking them into another bag, just so that I can buy a smaller bag, 3.) Eat grapes every day (for two days), then get tired of them, 4.) Try to push grapes on Jeff every day for a week, only succeed half the time, 5.) Throw shriveled halfway-to-raisin-status grapes in the trash, feel like a grape failure again.

Kale, Grape & Blue Cheese Flatbread - Serve as a light vegetarian dinner, or cut into pieces and serve as a party appetizer! | foxeslovelemons.com

I know, it’s a lot of drama over a bag of grapes around here. The good news is that in the last year or so, I’ve been SUPER into adding grapes to savory food, which makes it a lot easier to get through a bag of them. I’ve roasted them with sausage and added them to salads. Here, I’ve paired them with homemade kale pesto, hazelnuts and Salemville® Smokehaus Blue® cheese, all on top of a soft and chewy whole grain naan bread. This Kale, Grape & Blue Cheese Flatbread can be served as a light vegetarian meal, or it can be cut into small pieces and served as a party appetizer.

Kale, Grape & Blue Cheese Flatbread - Serve as a light vegetarian dinner, or cut into pieces and serve as a party appetizer! | foxeslovelemons.com

Do you have a great recipe that uses blue cheese? Salemville is inviting home chefs to enter their favorite recipe using Salemville® Amish Blue cheese for a chance to win 1 out of 9 cooking prizes. The amazing prizes include a Le Creuset® 6-piece Signature Cooking Set and Kitchen Aid® 5-Quart Artisan™ Stand Mixers! Enter the contest through the “How Do You Blue?” app on Salemville’s Facebook page or through their website: www.salemville.com.

Kale, Grape & Blue Cheese Flatbread

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 12 minutes


For the Kale Pesto:

  • 1 bunch of kale (stems removed), roughly chopped
  • 1 garlic clove, roughly chopped
  • Juice of 1/2 lemon
  • Pinch of red pepper flakes
  • Pinch of salt
  • 6 tablespoons extra virgin olive oil, plus additional if needed

For the Flatbreads:

  • 1 package (8.8 ounces) whole grain naan breads
  • 1/2 cup red grapes, halved
  • 1/3 cup crumbled Salemville Smokehaus Blue Cheese
  • 2 tablespoons chopped hazelnuts


  1. Make the Kale Pesto: In food processor, pulse kale, garlic, lemon juice, red pepper flakes and salt until kale is very finely chopped. Add oil and process until smooth. Consistency of pesto should be very thick, but spreadable. If pesto is too thick, add 1 tablespoon of oil at a time and process until smooth. Pesto can be used immediately or covered and refrigerated up to 3 days.
  2. Make the Flatbreads: Preheat oven to 350 degrees F. Place naan breads on rimmed baking pan; spread with kale pesto (you may have some pesto left over). Top with grapes, cheese and hazelnuts. Bake 12 to 14 minutes or until bread is slightly crisp and toppings are warmed through. Cut each flatbread into 4 pieces; serve immediately.

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Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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  1. This is a really creative way to put a dent in that giant bag of grapes! You could also consider making some preserves next time you have too many.

    • Great idea, Mary! I haven’t tried my hand at canning or preserving yet, but I could maybe get started with an easy fridge jam or something 🙂

  2. This flavor combination sounds amazing!!

  3. I’m the same way with grapes. I’m also too embarrassed to try a grape at the store meaning I’ll buy a bag, take it home and if it’s sour, I won’t eat it. SUCH a freakin’ waste of money and produce. I’ll definitely make flatbread with it the next time – this looks delicious. Anything roasted on top of carbs w/ cheese is a winner in my book!

    • Ugh, I know, Nancy – I never taste them at the store, either. Really, it comes down to the fact that I don’t want to put my fingers on produce I’m not buying, because I don’t want OTHER PEOPLE to put their fingers on MY produce. Which is totally stupid, because how did most of this fruit get harvested, processed and stocked at the store? By hand. Well, by machines, but I’m sure a little bit by hand. Haha.

  4. I have the opposite problem with grapes. I think, oh I will keep these for a salad in a few days and within two days we’ve demolished them.

    I was going to give this whole recipe a try, but we ate the grapes too fast. That kale pesto with blue cheese on pasta is a winner though.

    FYI homemade naan is super easy if you are in a homemade kind of mood. Google any recipe and you’ll find an easy one. The best part is that you make them on the griddle or frying pan instead of in the oven.

    • That’s how I am with cherries! I buy them for a recipe, but they never make it there. They just make it into my mouth! haha.

      I’ve been meaning to try homemade naan forever – in fact, a recipe for it has been at the top of my bookmarks list for about a year! I made it a few times in culinary school, and it was AMAZING. But, we had this huge wood-fired oven there, which I obviously don’t have at at home, so I was always wondering if it would turn out the same. But sounds like they’d be great on a griddle 🙂

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