Last week, we received these gorgeous summer grapes in our From The Farmer bag. They immediately transported me to the New Jersey farmhouse I grew up at, where we had grape vines. Every summer, we had to resist the urge to pick the almost-ripe grapes, knowing they’d ripen in a week or two and be so juicy and plump and sweet. As soon as those grapes were tolerable, my siblings and I would pluck them off the vine and run to our tree swing, savoring their plump goodness. We didn’t eat the skin or seeds on those grapes, though. These From the Farmer grapes tasted exactly like our New Jersey grapes, and it was heartwarming. I knew I had to do something special with these grapes, so I roasted them, paired them with goat cheese, and made crostini. I have an obsession with grapes and goat cheese, apparently. I blogged about grapes wrapped in goat cheese, and another grape, garlic, goat & cream cheese crostini recipe.
This recipe is my favorite so far, though. The grapes came out perfectly, and paired with the bitter arugula, rustic goat cheese, and crunchy toasted walnuts, they’re perfection! Enjoy at all your end-of-summer, early Autumn parties! I’m planning on trying out roasted green grapes later today, and I’ll let you know how they turn out.
Thyme-Roasted Summer Grapes, Arugula, and Goat Cheese Crostini
serves 6, about 3 each
for the grapes
2 cups grapes
1 1/2 tbsp extra virgin olive oil
1 tsp chopped thyme
salt and pepper
for the crostini
1 baguette, sliced
4 oz goat cheese
handful of arugula
roasted grapes (recipe above)
1/4 cup toasted walnuts
drizzle of honey, optional
Remove grapes from vine, rinse and dry. Toss with oil, thyme, and salt and pepper. Roast on a parchment-lined baking sheet at 350 degrees for about 20-30 minutes. You want some of them to burst, and for the juice to begin to caramelize. Remove from oven and allow to cool a bit.
Toast walnuts in same oven, on separate baking sheet, for about 5-10 minutes. Toss once or twice. Watch carefully so they don’t burn. Remove from oven, and coarsely chop.
While walnuts and grapes are toasting, slice & toast baguette. Let goat cheese come to room temperature, so you can spread it.
Prepare crostini. Smear layer of goat cheese on toasted baguette. Add a few arugula leaves, then 3-5 roasted grapes (and their juice). Sprinkle with toasted walnuts, and drizzle with honey (optional, depending on how sweet you like your crostini). ENJOY!
Discovering how to inhabit our lives—ourselves, our work, our relationships, our homes, and our entertaining spaces—with intention.
Interested in working together?
Click here to visit the Contact page and get in touch.
Be the first to know of upcoming workshops, dinners, gatherings, and more.
Learn more about A Daily Something styling services, content creation offerings and view curated work.
ALL PHOTOS AND IMAGES ON A DAILY SOMETHING ARE BY A DAILY SOMETHING UNLESS OTHERWISE NOTED. IF YOU SEE AN IMAGE THAT IS NOT PROPERLY SOURCED, PLEASE LET US KNOW AND WE'LL UPDATE THE INFORMATION! IF YOU WOULD LIKE TO SHARE A PHOTO OR TUTORIAL FROM A DAILY SOMETHING, PLEASE ONLY SHARE ONE PHOTO, WHICH MUST BE CREDITED AND LINKED BACK TO A DAILY SOMETHING.
SPONSORED POSTS WILL ALWAYS BE DISCLOSED AND ANY GIFTED ITEMS WILL BE MARKED C/O. WE ONLY WORK WITH COMPANIES THAT ARE A GOOD FIT FOR THE A DAILY SOMETHING AESTHETIC AND CONTENT. THANK YOU FOR SUPPORTING THE COMPANIES THAT ENABLE US TO CONTINUE PRODUCING QUALITY CONTENT.