Raeburn Holiday Kitchen Recipes by Duskie Estes
SCHIACCIATA all’UVA
serves 8
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1 sheet frozen puff pastry thawed and rolled out a little thinner and cut into 2 sheets
1 egg beaten with a splash of water to make an egg wash
the topping:
8 ounces Laura Chenel goat cheese
1/4 cup sugar, plus more for sprinkling
2 lemons, zested
1 pound red seedless grapes, picked (or grapes from your vineyard!)
1/4 teaspoon ground cinnamon
Preheat the oven to 500 degrees and make the sweetened goat cheese by combining the goat cheese, sugar and lemon zest. Combine a little sugar with cinnamon for sprinkling. You can do whatever shapes thrill you with the puff. Get creative! Place rolled puff on a baking sheet and brush with egg wash. Top with grapes, dollops of the sweetened goat cheese, and a sprinkling of cinnamon sugar. Bake until browned, about 25-30 minutes. Slice with a pizza wheel. Serve while still warm.
Pairs with Raeburn Chardonnay
