Roasted Grape & Greens Tartines

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 2 cups seedless red or black grapes
• 2 tbsp plus more for drizzling extra-virgin olive oil
• 4 fresh thyme sprigs
• ¾ tsp kosher salt
• ½ tsp black pepper
• 8 slices thick-sliced sourdough bread
• 1 garlic clove
• 6 oz soft goat cheese
• 4 cups baby spinach or mixed tender greens
• 1 small crisp apple
• ⅓ cup chopped toasted walnuts
• 1 tbsp balsamic vinegar
• 2 tbsp snipped fresh chives

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Toss the whole grapes with olive oil, stripped thyme leaves, salt, and pepper; spread in a single layer.
3. 3Roast the grapes 12–15 minutes until they collapse slightly, release juices, and turn jammy with blistered skins.
4. 4Meanwhile, toast the sourdough slices until deep golden and crisp on the edges.
5. 5Rub each warm toast lightly with the cut side of the garlic clove for subtle aroma.
6. 6Spread a generous layer of soft goat cheese over every toast while still warm so it softens.
7. 7Pile tender greens on each tartine.
8. 8Thinly shave the apple and tuck a few slices among the greens for fresh crunch.
9. 9Spoon the hot roasted grapes and their pan juices over the greens so they wilt just slightly.
10. 10Scatter chopped walnuts and snipped chives on top, then finish with a light drizzle of balsamic and olive oil.
11. 11Season with remaining salt and pepper to taste.
12. 12Serve two tartines per person immediately while the contrast of warm grapes and cool greens is at its peak.