Roasted Grape and Cheese Crostini

With spiced pecan crumbs

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Servings: 8

Sometimes we just need “a little something” to nibble on — roasting grapes and serving over warm, softened cheese on crostini is our new favorite! The grapes become nice and “jammy” and oh-so-good with a drizzle of herbed oil, vinegar and honey. No exact measurements needed for this one.

Ingredients

½ pound seedless table grapes, same or mixed variety

2–3 tablespoons neutral oil (We used sunflower oil.)

Sea salt

8–10 ounces Brie, Camembert or other rind cheese

Balsamic vinegar

Honey

Crumbled pecan pralines

Fresh thyme, optional

Baguette, sliced thin and toasted

Directions

Preheat oven (or toaster oven) to 400 degrees. Wash and dry grapes. Pull from the vine and place into a roasting dish; drizzle with oil. Scatter with a light dusting of salt.
Roast 35–45 minutes, shaking a little along the way. Grapes will shrivel and skins will split as they roast. This can be done ahead of time.
When ready to serve, warm cheese in a 350-degree oven for about 10 minutes, until soft and oozing. Using spatula, move onto serving dish.
Place grapes over and around cheese. Drizzle with vinegar and honey. Scatter with pecans and a sprinkle of fresh thyme if desired. Serve with toasted bread.