INGREDIENTS
2 cups fresh grapes
2 tablespoons olive oil
4 fresh thyme sprigs
1 teaspoons kosher salt
8 sourdough bread slices, half inch thick
6 ounces brie cheese, room temperature
2 tablespoons honey for drizzling
1 teaspoons flaky sea salt and black pepper for finishing

STEPS

• Roast the grapes: Preheat oven to 425°F. Spread 2 cups fresh grapes in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, scatter 4 fresh thyme sprigs over the top, and season with 1 teaspoons kosher salt. Roast for 12 to 15 minutes until blistered, beginning to burst, and jammy. Set aside.
• Toast the bread: Brush 8 sourdough bread slices, half inch thick lightly with olive oil on both sides and arrange on a baking sheet. Toast in the same oven for 5 to 7 minutes until golden and crisp at the edges. Watch carefully.
• Assemble: Spread each toast generously with room temperature 6 ounces brie cheese, room temperature. If brie is too cold to spread easily, microwave for 10 seconds. Spoon warm roasted grapes and all their jammy juices over the top.
• Finish and serve: Drizzle with 2 tablespoons honey for drizzling and finish with 1 teaspoons flaky sea salt and black pepper for finishing. Serve immediately while the grapes are warm and the brie is beginning to melt underneath. These do not wait well — assemble right before serving.

NOTES
Goat cheese works beautifully in place of brie for a tangier flavor. A handful of fresh arugula tucked under the grapes adds a peppery bite that balances the sweetness perfectly.