1 baguette (16 oz) sliced and toasted
½ lb red or black grapes (cut in half if large)
½ Tbsp peppercorn blend, ground
Olive or walnut oil
3-4 oz creamy goat cheese
2 Tbsp honey
3 sprigs fresh thyme
1/3 cup walnut halves, very roughly chopped
1. Optional: Place walnut pieces in a dry frying pan over medium-high heat. Toast until nuts are slightly browned and fragrant; set aside.
2. Toss grapes in oil and pepper. Place grapes in frying pan over medium-high heat. Cook until the skins pop and the grapes are slightly soft. Remove from heat.
3. To assemble bruschetta: spread goat cheese on baguette slices. Arrange grapes and walnuts on baguette as shown. Sprinkle with thyme leaves and honey. Serve immediately.
Tips from the Chef:
Try using flavored goat cheese. Honey or herb goat cheeses are very nice.
“½ Tbsp peppercorn blend, ground” is different from “½ Tbsp ground peppercorn blend.” The former means that you measure the peppercorns first, then grind them; the latter means you grind the peppercorns first, then measure out what you need.
Try different flavor combinations. Pecans and rosemary is a very nice combo, as is sage and dandelion honey.
