Roasted grapes on goat cheese toast
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Roasting grapes turns their juice syrupy without needing a heavy glaze. Take them off the stems before they go into the oven so the finished toast is easy to eat. Goat cheese supplies a cool, tangy base; thyme should stay a light accent.
For 8 small crostini, use 250g seedless red grapes, 1 teaspoon olive oil, ½ teaspoon thyme leaves, 8 small baguette slices, 100g soft goat cheese and 20g chopped walnuts. Contains wheat, milk and walnuts. Wash the grapes and check each is sound before cooking.
Heat the oven to 200°C conventional/180°C fan. Toss grapes with oil and thyme in a small baking dish and roast for 15–20 minutes until some skins split. Toast the bread separately until crisp. Let the grapes cool for 5 minutes so they do not immediately melt the cheese.
Spread goat cheese on each toast, add grapes and just a little of their juice, then scatter with walnuts. Allow about 30 minutes. Assemble only at the last moment, otherwise the bread softens. Refrigerate remaining cheese and cooked grapes promptly in separate containers; use within 48 hours or the cheese label’s shorter instruction.