Naan Crostini with Roasted Grapes, Prosciutto, and Goat Cheese
Recipe from Santos Loo
The beauty of roasted grapes is they can swing sweet or savory. Here, they’re paired with tangy goat cheese, salty prosciutto, and soft, pan-cooked naan for a crostini-style appetizer that’s simple, elegant, and full of contrast. A perfect party snack—or dinner in disguise – made in the Wonder Oven Pro.
30 min
20 min (plus proofing time)
4
What You'll Need
Ingredients
For the Naan Bread
4 oz whole milk, lukewarm
2 teaspoons instant dry yeast (such as Fleischmann’s)
2 teaspoons granulated sugar
2¼ cups (288g) bread flour
½ cup plain yogurt (not Greek-style)
2 teaspoons kosher salt
1 tablespoon neutral oil, plus more for greasing
For the Roasted Grapes
1 lb seedless grapes
1 tablespoon extra virgin olive oil
½ teaspoon fennel pollen
¼ teaspoon kosher salt
4 tablespoons balsamic vinegar
To Assemble
8 oz goat cheese
4 oz thinly sliced prosciutto
Freshly ground black pepper, to taste
Extra virgin olive oil, to taste
Directions
Step 1
For the Naan Bread: Preheat the Wonder Oven Pro to 90°F/PROOF with the wire rack on the bottom rack.
Step 2
In a cup, stir together the lukewarm milk, yeast, and sugar. Let sit for 10 to 12 minutes, until foamy. When ready, add the mixture to the bowl of a stand mixer fitted with the dough hook. Add the flour, yogurt, salt, and oil. Mix on medium-low speed for 1 minute to combine, then increase to medium-high and mix for about 6 minutes, until smooth and elastic.
Step 3
Lightly oil a large bowl that fits in the oven on the wire rack. Scrape the dough into the bowl and proof uncovered for about 1 hour, or until doubled in volume.
Step 4
Once proofed, transfer the dough to a lightly floured work surface. Cut into 4 equal pieces. Roll each into a round or oval, about ¼ inch thick.
Step 5
Heat a lightly oiled Always Pan over medium-high heat. When the pan starts to smoke slightly, add a dough round. Cook for 1 to 2 minutes per side, flipping as needed, until bubbly and blistered with golden brown spots. Repeat with remaining dough.
Step 6
For the Roasted Grapes: Preheat the oven to 425°F/ROAST. In a large bowl, toss the grapes with olive oil, fennel pollen, and salt. Spread on a baking tray and roast on the top rack for 6 to 8 minutes, or until just starting to burst.
Step 7
Use a slotted spoon to transfer the grapes to a bowl. Pour any juice left on the tray into a small saucepan, add the balsamic vinegar, and bring to a simmer. Reduce to a glaze-like consistency, about 6 to 8 minutes. Pour the glaze over the grapes and gently toss.
Step 8
To Assemble: Toast the naan briefly in the Wonder Oven Pro using the TOAST setting. Spread with goat cheese, layer with prosciutto, and spoon over the roasted grapes. Finish with black pepper and a drizzle of olive oil. Slice into small portions and serve.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
