Roasted Grape and Goat Cheese Toasts

2 1/2 cups red seedless grapes
1 1/2 tbsp olive oil plus 4 tbsp or more for the toasts
1 1/2 tsp balsamic vinegar
1 1/2 tsp chopped rosemary
18 baguette slices cut 1/2 in thick on the diagonal
6 to 7 oz creamy goat cheese
6 tbsp walnuts, toasted and coarsely chopped (see cooking tip)

1. Arrange a rack at the center position and preheat the oven to 350 degrees F.

2. Place the grapes on a rimmed baking sheet and drizzle them with 1 1/2 tablespoons of olive oil. Stir, using a wooden spoon to coat well. Roast, stirring once or twice, until the grapes begin to wrinkle, are slightly browned, and some have collapsed, 15 to 18 minutes. Remove them to a bowl and toss with the balsamic vinegar and the rosemary. (The grapes can be prepared 3 hours ahead; leave at room temperature.) Retain the oven temperature.

3. For the toasts, arrange the bread slices on another baking sheet, and brush on both sides with olive oil. Bake them until slices are crisp and golden, about 4 minutes per side. Remove and if not using immediately, leave at room temperature uncovered for up to 1 hour.

4. To assemble, spread each toast generously with goat cheese. (You may have some left over; save extra for another use.) Top each toast with 3 or more grapes and a sprinkle of walnuts. Makes 18 toasts to serve 6 to 8

Cooking tip: To toast walnuts, spread on a rimmed baking sheet and bake in a preheated 350 degree F oven until lightly browned and fragrant, 6 to 8 minutes. Remove and cool.

Copyright Betty Rosbottom 2016