Roasted Grapes Are the Toast Topping You Didn’t Know You Needed

If you’ve run out of ideas for holiday appetizers or brunch snack plates, we can offer you a unique twist on classic toast, and it involves roasted grapes! They are even sweeter and juicer than raw ones so that you can pack your toast with flavor. Also, they combine perfectly with other savory ingredients.

Roasted Grapes Tips and Tricks

Before we give you the recipe, we have a few tips that may come in handy. One of the main ingredients is hot honey, which you can store in an airtight container at room temperature for up to one week. Another ingredient is labneh. It’s a soft, spreadable Middle Eastern cheese made from yogurt that’s strained until it’s nice and thick.

When it comes to roasting the grapes, you must take them out of the oven while they’re not too soft, but their skin is brighter in color, and they’re just starting to split where they make contact with the baking sheet. Don’t roast them too long, or they’ll get too squishy and soft.

How to Make the Toast

This recipe takes about 50 minutes in total, and you’ll get 8 servings. Here’s what you need:

Ingredients:

• 1/3 cup honey
• 1/4 teaspoon crushed red pepper
• 4 thyme sprigs, plus fresh thyme leaves for garnish
• 1 1/2 cups seedless red grapes
• 1/4 teaspoon granulated sugar
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1/3 cup chopped walnuts
• 4 sourdough bread slices, cut in half crosswise
• 1 cup labneh
• Flaky sea salt, to taste
• Black pepper, to taste

Directions:

1. Mix the honey, crushed red pepper, and thyme sprigs, and add additional red pepper to taste. Cook over medium heat while stirring until the honey becomes liquid and bubbly. Remove from the stove and discard the thyme sprigs. Set aside to cool.
2. The next step is to preheat your oven to 350°F with racks in the upper third and lower third positions. Combine grapes, sugar, and 1 teaspoon of oil on a rimmed baking sheet and push to one side of the pan. Use the other side to spread a layer of walnuts. Arrange the bread slices on a separate baking sheet and brush the top sides with the rest of the oil.
3. Bake the walnuts and grapes on the upper rack and the bread on the lower rack. Wait until the walnuts are toasted, the grape skins are starting to split, and the bread is lightly toasted. Take them all out and let them cool completely. Then, cut the grapes in half.
4. Spread the labneh over the toast and put grapes and walnuts on top. Drizzle some spicy honey and add thyme leaves. You can season it with flaky sea salt and black pepper.