We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks-and-drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 cup red grapes
- 1/2 cup dried apricots, quartered (about 3 ounces)
- 1/2 cup walnut halves (about 2 ounces)
- 1 sprig fresh rosemary, broken into little pieces
- 2 pounds refrigerated pizza dough, at room temperature (see Cook’s Note)
- One 8-ounce wheel brie cheese
- 1/4 cup honey
- 1 cup your favorite olives (about 5 ounces)
- 1 cup Parmesan chunks or other hard cheese (about 4 ounces)
- 8 ounces sliced cured meats, such as salami, prosciutto or mortadella, or a combination
Instructions
- Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two 3-inch-wide discs and two 5-inch-wide discs. Set aside.
- Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don’t touch.
- Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
- Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
- Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
- Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with honey.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 720 |
| Total Fat | 33 g |
| Saturated Fat | 12 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 23 g |
| Protein | 29 g |
| Cholesterol | 69 mg |
| Sodium | 1678 mg |
Reviews
Ultimately, this turned out yummy but I had some problems along the way and I need advise. I made it in the oven at 400 degrees:
1. My pizza dough kept shrinking and therefore I couldn’t get it to stretch to fit the size of the sheet pan.
2. The apricots and walnuts got bunt before the dough got brown.
3. I struggled to get the aluminum foil discs out of the dough when it was time to remove them.
Help please!
1. My pizza dough kept shrinking and therefore I couldn’t get it to stretch to fit the size of the sheet pan.
2. The apricots and walnuts got bunt before the dough got brown.
3. I struggled to get the aluminum foil discs out of the dough when it was time to remove them.
Help please!
Such a beautiful and tasty appetizer. I baked it on a pizza stone in the over at 400 degrees using the same timing that is listed in the recipe and it turned out perfectly.
We only had six people over for dinner so I cut the recipe in half. Everyone loved it!
We used the grill and followed they directions but it was a disaster for us- completely burned. We had company on the way over, so I put all the ingredients on a platter with some crackers. The mix of meats, cheese and fruit was excellent. I will try this again, but in the oven- the grill temp was too hard to control. We had four of us eating and it was a lot for an appetizer; I’m glad my main was a light soup and salad. I would say this serves 6 as a filling appetizer. Or 4 (with a salad) as a meal.
This recipe is amazing! I made it for a girls night in and my friends loved it! I’m a pescatarian so I didn’t add the meat and did a few additional cheeses. I almost always make my own dough but store bought was perfect and a time saver. Of course it rained so I had to use my oven and I can’t wait to try it on the grill. I highly recommend making this!
Eager to try this: how do you eat it?? Is it a meal or appetizer for 6?
Just made this in convection oven at 425F. Followed same timings as for grill here. Apricots a touch over caramelized, but otherwise amazing! My new go to for potlucks. So satisfying.
I would think if you did this on a pizza stone, well heated in a 500 degree oven, the results should be pretty equal.
This is a beautiful presentation, but along with the other readers, I’d like to know precise instructions for HOW TO BAKE THIS IN THE OVEN, when a grill is not available. Thank you!