With temperatures on the rise, the very last thing I'm interested in is spending a whole ton of time in the kitchen. But with a ton of social commitments on the horizon, I'm afraid it's inevitable! Which is why I'm totally in love with Caitlin Moran's roasted grape crostini. Not only is it totally elegant, but it only takes minutes to whip up, and I'm certain will be a massive hit at any and every summer event on the roster.
Roasted Grape Crostini
|Sliced bread, lightly toasted|
Pre-heat oven to 300 degrees. Arrange grapes on a cookie sheet and place them in the oven.
Watch the grapes carefully and flip frequently. After 20 minutes or when juices start to come out and grapes blister remove.
Cool the grapes while you prepare the toast.
Spread a layer of goat cheese on each crostini, followed by a drizzle of honey.
Smoosh a grape down (flattening it somewhat will make it easier to eat and help meld the flavors together) on each piece and garnish with thyme.