Balsamic Roasted Grape, Goat Cheese & Thyme Garlic Bruschetta

Balsamic Roasted Grape, Goat Cheese & Thyme Garlic Bruschetta ingredients

• 1.5 cups red seedless grapes
• 2 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves
• 1 tbsp olive oil
• 0.125 tsp salt
• 1 loaf ciabatta or baguette
• 3 tbsp olive oil
• 2 cloves garlic
• 4 oz goat cheese (chevre)
• 2 fresh thyme sprigs
• to taste black pepper

How to make Balsamic Roasted Grape, Goat Cheese & Thyme Garlic Bruschetta

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash and pat dry 1.5 cups of red seedless grapes. In a medium bowl, toss the grapes with 2 tablespoons of balsamic vinegar, 1 teaspoon of fresh thyme leaves, 1 tablespoon of olive oil, and 1/8 teaspoon of salt.
3. Spread the seasoned grapes in a single layer on one half of the prepared baking sheet. Roast for 15-20 minutes, or until the grapes are slightly shriveled and bursting, and the juices have thickened into a syrupy glaze.
4. While the grapes are roasting, slice the ciabatta or baguette into 1/2-inch thick pieces. You should get about 12-15 slices.
5. In a small bowl, combine 3 tablespoons of olive oil with 2 minced cloves of garlic. Brush this garlic oil generously over both sides of each bread slice.
6. Arrange the bread slices on the other half of the baking sheet with the grapes, or use a separate baking sheet if needed. Bake for 8-10 minutes, flipping halfway through, until the bread is golden brown and crispy.
7. Once the bread is toasted and the grapes are roasted, remove both from the oven. Let the grapes cool for a few minutes on the tray.
8. To assemble the bruschetta, spread about 1 tablespoon of goat cheese onto each garlic crostini. The warmth of the bread will help soften the cheese.
9. Top each cheese-covered crostini with a small spoonful of the warm balsamic roasted grapes. Drizzle any remaining syrupy grape juice from the baking sheet over the bruschetta.
10. Garnish with a few fresh thyme leaves and a grind of black pepper. Serve immediately while still warm for the best flavor and texture contrast.

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