Roasted Grape & Tomato Tartine

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 2 cups seedless red grapes
• 2 cups late-season cherry or grape tomatoes
• 3 Tbsp plus more for drizzling extra-virgin olive oil
• 4 fresh thyme sprigs
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 4 thick sourdough or country bread slices
• 1 garlic clove
• 6 oz soft goat cheese or ricotta
• 1/4 cup fresh basil leaves
• 1 Tbsp balsamic vinegar
• 3 Tbsp toasted sunflower seeds

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Toss the grapes and tomatoes on the sheet with olive oil, thyme sprigs, half the flaky salt, and black pepper until evenly coated. Spread them in a single layer.
3. 3Roast for 18–22 minutes, shaking the pan once halfway, until the grapes are blistered and jammy and the tomatoes have collapsed and released some juices.
4. 4While the fruit roasts, toast the bread slices in a toaster or under the broiler until golden and crisp on the edges.
5. 5Rub the warm toast lightly with the cut side of the garlic clove for subtle savoriness.
6. 6Spread a generous layer of goat cheese or ricotta over each toast, going all the way to the edges.
7. 7Remove the roasted grapes and tomatoes from the oven; discard the thyme stems. Spoon the hot mixture and any pan juices over the cheese-topped toasts.
8. 8Tear the basil leaves and scatter them over each tartine. Drizzle lightly with balsamic vinegar and a little more olive oil.
9. 9Sprinkle with the remaining flaky salt and the toasted sunflower seeds for crunch.
10. 10Serve immediately while the toast is still crisp and the topping is warm; these make an ideal light lunch plate with a simple side salad if desired.