Pre-heat oven to 425 degrees F. (220 C) Season, grill and shred chicken breast.
Place the large bunch of red grapes on a roasting pan, drizzle with olive oil and season with salt and pepper.
Place in the oven to roast for approximately 7 minutes, then take the roasting grapes out of the oven and drizzle with balsamic glaze.
Return grapes to the oven and continue to roast about 3 more minutes, watching carefully to ensure that the juices on the pan don’t scorch.
Remove from the oven and place all the roasted grapes and pan drippings in a bowl. Allow to cool.
Once cool enough to touch, remove the roasted grapes from their vine, return to the bowl with the balsamic pan sauce, and gently crush the grapes with a fork.
Remove the green grapes from their vine and cut each grape in half and place in a separate, medium bowl. Cut basil leaves to a fine chiffonade and toss into the bowl with the halved green grapes. Drizzle with olive oil and set aside.
Toast the flatbreads on a hot grill for approximately two minutes. Once warm and slightly toasted, remove from the grill.
Top each flatbread with roasted red grapes, layer with medallions of goat cheese, top with shredded chicken.
At this point, return the flatbreads to the grill to warm the ingredients and melt the cheese - approximately 5-6 minutes on low heat.
Remove from the grill and top the flatbreads with the green grape and fresh basil mixture.
Notes
Enjoy these flatbreads warm with your favorite California rosé! We’ve paired Cordant Rosé of Pinot Noir here!