Rosemary Flatbread with Blue Cheese, Grapes and Honey
"It's a tradition for winemakers to bake bread with grapes to celebrate the harvest," says David Page. Each harvest, he uses his wood-burning oven to make this crusty flatbread studded with creamy crumbled blue cheese and sweet table grapes.
These simple skewers are lovely because of their distinct rosemary flavor, which completely infuses the charred shrimp and sweet red peppers. They can be made on a grill or in a grill pan on a stovetop.
Rocca Kitchen & Bar's consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant's chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed–flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.
Anna Imparato made this ingeniously simple dish at a luncheon at the Montevetrano winery in Campania. She tossed her pasta in a sweet-tart onion-orange marmalade made at the estate; in its place, this recipe calls for caramelized onions and store-bought orange marmalade.