An easy appetizer, turning grapes into a savory accompaniment to honey and thyme goat cheese atop toasty crostini. Perfect for dinner parties or football Sunday!
- ~2 cups red grapes (2 large vines)
- 1 TBSP olive oil + drizzle for crostini
- 3 sprigs fresh thyme + 1 1/2 tsp, chopped
- 1 baguette, sliced on the bias (~14–16 slices)
- 4 oz. goat cheese, room temperature
- 1 TBSP honey
- Salt, to taste + flakey sea salt for garnish
- Preheat oven to 375°F. Toss grapes in 1 Tablespoon olive oil, with thyme sprigs (no need to destem for the roast). Place on a baking sheet and bake for 10 minutes. Flip over, and continue to bake for an additional 6-8 minutes. Once roasted, remove grapes from vine (if you haven’t already – you can roast them either way) and discard thyme stems.
- Meanwhile, place the baguette slices on a baking sheet and drizzle olive oil across one side of the slices. Flip, and lightly drizzle additional olive oil – be careful to not drench them. Sprinkle on salt and pepper as desired. Bake for 5-7 minutes, flipping halfway through.
- While the crostini and grapes bake, stir together the room temperature goat cheese with honey (if you didn’t buy honey goat cheese to start with), and 1 1/2 teaspoons chopped fresh thyme leaves.
- Spread goat cheese mixture evenly across the tops of the crostinis. Top the crostini with roasted grapes and sea salt flakes, and an additional drizzle of honey if desired!
- Category: Appetizer
- Method: Baking
Keywords: easy, vegetarian, fall, football, party