Cooper Twig & Branch

One of our favorite Dallas restaurants is found in the charming Bishop Arts District. Bolsa uses fresh, local ingredients with a menu full of creative combinations and it's just pure quality eats.

We absolutely love their "Twig and Branch" Flatbread. So I decided to recreate it at home.

Twig & Branch 

Ingredients:

1 Large Flatbread

1 Tb Tomato paste

2 Tb red curry paste

1/2 small log of chèvre goat cheese, sliced thinly

1/4 cup water

2 cups red grapes

1 Tb grapeseed oil

Large pinch sugar

pinch of salt

bunch of arugula, torn into pieces

juice of  lemon *

 olive oil *

Instructions:

1. Preheat the oven to 450°. On a baking sheet, toss the grapes with the oil, sugar and salt. Roast for 12 minutes, or until the skins are slightly blistered. Set aside. 

2. In small saute pan, add tomato paste, curry paste and water, stir until combine and cook until warm and well incorporated.

3. Put flatbread in oven for 4-6 min to crisp a little. Meanwhile, in bowl add arugula. *I just eyeball the lemon juice and olive oil- for a light vinaigrette. Salt and Pepper. 

4. Remove flatbread from oven and spread sauce thinly on. top with slices of chevre, arugula and roasted grapes.

5. Slice up and Serve warm. Warning- you will likely eat more than you planned to.

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