This snack is like butter and jam on toast, but tweaked into something a little more sophisticated.
The camembert has a buttery, creamy texture, but, you know, cheesier. It’s got a little funk on it. But it’s not a punch-you-in-the-face funk, just a mellow funk.
The grapes here are cooked just a little — not to the point where they’ve turned into jam, but just enough to warm them up and concentrate their sugars. You can use any grapes you like, as long as they’re seedless, but I happen to love the colors on the gorgeous flame grapes. The thyme lends a savory note that keeps this snack from heading into dessert territory.
I snacked on this on a rainy afternoon before a long night of chugging through some work emails, but these lovely little crostini would be equally at home as the appetizer at a fall party.
Roasted Grape and Camembert Crostini
Makes as much as you like.
Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Toss the grapes with a tablespoon of olive oil and some thyme. Place in the oven and bake for about 15-20 minutes, just until the skins start to wrinkle and pop.
Meanwhile, brush the baguette slices with more olive oil and grill or fry in a cast-iron skillet, until lightly golden brown.
Place thin slices of camembert on the slices of bread and top with the roasted grapes. Serve while the roasted grapes are still slightly warm.
Try swapping out the camembert for other cheese for more flavor combinations: ricotta, chèvre, and bleu all come to mind, as does creamy, melty Mont d’Or.
Music to cook by: Rise To Me [The Decemberists // The King Is Dead]