Thyme-Roasted Grapes and Cheese on Grilled Bread is one of those recipes that’s almost too good to be true. Quick, easy, elegant and especially delicious. The earliest origin of roasted grapes I could find online was around 2004. Here, we’re using vegan cheese, because nobody has to die so we can have really good food. Having a sweet, salty, creamy and crunchy appetizer is wonderful, but knowing it’s also good for your body and the planet and the animals is priceless!
THYME ROASTED GRAPES AND CHEESE ON GRILLED BREAD
Makes enough for 2 to 4 people, for appetizers
1 lb. seedless red grapes
2 ciabatta loaves, or a baguette
1 Tablespoon olive oil
3/8 teaspoon fine sea salt
leaves from 2 sprigs of fresh thyme
spreadable vegan cheese, such as Kite Hill Cream Cheese Style Spread. Or, Miyoko’s Creamery, Treeline, etc. Or even just Tofutti Cream Cheese (non-hydrogenated). Any of them should work.
Preheat oven to 425 degrees Fahrenheit (218 Celsius). Line baking dish with parchment paper. In a mixing bowl, place grapes, olive oil, sea salt and thyme, and fold gently with a wooden spoon to coat the grapes. Tip ingredients into prepared baking dish and roast for 15 minutes or so, until grapes are a bit shriveled but still juicy. Set aside. Also set out your vegan cheese so it can warm up a bit while you prepare the toasts.
Slice ciabatta loaves in half the long way so you wind up with two wide/flat paddles, or if using a baguette, slice into rounds. If grilling, brush bread with olive oil on both sides. If baking in oven, brush oil on just the cut sides. Grill bread 1 to 2 minutes per side–do not walk away, as it can burn quickly. If baking bread, have oven at 350 degrees Fahrenheit (175 Celsius) and bake for about 7 minutes, keeping an eye on it. Smear bread with vegan cheese and garnish with thyme-roasted grapes. Serve.
Notes: If using a good nut cheese, this can easily be a main meal, especially if served with a salad. I used the Kite Hill Cream Cheese Style Spread (made from almond milk) in the Chive flavor.