Crisp toasts spread with whipped goat cheese and topped with jammy balsamic-roasted grapes and fresh thyme.
For a gluten-free version, use a gluten-free baguette or sturdy gluten-free crackers. A drizzle of extra honey just before serving makes these even more party-friendly.
Need more? Double everything and use the whole baguette for 24 crostini. Before you start: take the goat cheese out of the fridge 20 minutes ahead; heat the oven to 400°F.
Ingredients
Scale
Measurement units
- 1 ½ cups seedless red grapes (halved)
- 3 tbsp extra-virgin olive oil (divided)
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp kosher salt (divided)
- ½ loaf baguette (about 12 slices)
- 6 oz soft goat cheese (room temperature)
- ¼ tsp black pepper
- 1 tbsp fresh thyme leaves
Ingredients
Scale
Measurement units
- 1 ½ cups seedless red grapes (halved)
- 3 tbsp extra-virgin olive oil (divided)
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp kosher salt (divided)
- ½ loaf baguette (about 12 slices)
- 6 oz soft goat cheese (room temperature)
- ¼ tsp black pepper
- 1 tbsp fresh thyme leaves
Instructions
Season the grapes
On the lined sheet pan, toss halved grapes (1 ½ cups) with olive oil (1 tbsp), balsamic (1 tbsp), honey (1 tsp) and salt (¼ tsp).
Push them to one side of the pan and turn them cut-side down.
Equipment: rimmed sheet pan, parchment paper
Roast the grapes
Roast at 400°F until the grapes begin to soften and their juices start to bubble, about 10 minutes.
Equipment: rimmed sheet pan
Toast the bread
Meanwhile, slice baguette (½ loaf) into 1/2-inch rounds on a slight angle and brush one side with olive oil (1 tbsp).
Lay the slices oiled-side up on the empty side of the pan and roast until the toasts are golden at the edges and the grapes are slumped, blistered and syrupy, about 8 minutes.
Equipment: serrated knife, rimmed sheet pan
Whip the goat cheese
While the toasts bake, mash goat cheese (6 oz) with olive oil (1 tbsp), salt (¼ tsp) and pepper (¼ tsp) until smooth and creamy.
Equipment: small bowl and fork
Assemble
Let the pan cool a couple of minutes. Spread the goat cheese thickly over each toast.
Spoon the warm grapes and their pan syrup over the cheese and scatter with thyme leaves (1 tbsp). Serve right away.
Tomorrow's Meal
Roasted Grape & Goat Cheese Omelet
Leftover roasted grapes and whipped goat cheese folded into a buttery omelet with a few thyme leaves.
You'll need to pick up:
3 eggs1 tbsp butterpinch of salt
Quick overview:
- 1.Whisk the eggs with a pinch of salt
- 2.Melt the butter in a nonstick skillet over medium heat, add the eggs and stir gently until barely set, 1 to 2 minutes
- 3.Spoon leftover goat cheese and grapes over half and fold the omelet over
- 4.Cook 30 seconds more and slide onto a plate
Before you cook
Cook notes
- • Before you start: take the goat cheese out of the fridge 20 minutes ahead; heat the oven to 400°F.
- • Make ahead: roast the grapes up to 2 days ahead and refrigerate; warm them briefly in the oven while the toasts bake. The whipped goat cheese keeps 3 days.
- • Need more? Double everything and use the whole baguette for 24 crostini.
- • For a gluten-free version, use a gluten-free baguette or sturdy gluten-free crackers.
- • A drizzle of extra honey just before serving makes these even more party-friendly.
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