Photo: California Table Grape Commission

From: Bistro 1010, Honolulu. Yield: 2 appetizer servings.

2 Tbsp. all-purpose flour
¼ tsp. salt and pepper
1 large shallot, thinly sliced
3 Tbsp. safflower, canola or peanut oil
1 large piece naan flatbread (about 4 oz.)
¼ cup macadamia nut pesto, or other type of pesto
4 slices 1/8” thickness Brie cheese (about 2 oz.)
½ cup red grapes, halved

Toss the flour, salt and pepper in a small bowl to mix. Add shallot and toss until coated. Heat oil in small skillet over high heat. Add shallot and fry until browned and crisp, about 4 to 5 minutes. Remove to toweling and set aside. Preheat oven to 500°F. Place naan on baking sheet and spread pesto over surface, leaving about ¼”edge uncovered. Top with brie and cheese and cover cheese with grapes. Bake flatbread at 500°F until Brie is soft and gooey and bread is nicely browned, about 4 to 5 minutes. To serve, slice into 4 to 6 pieces, place on serving plate and top with fried shallots.