1 1/4 cups seedless red grapes
1 tablespoon olive oil plus extra for coating the bread
1 tablespoon balsamic vinegar
1 fresh thyme sprig
1/2 whole-wheat baguette
4 ounces goat cheese
Freshly ground black pepper, to taste
Salt, to taste
When grapes are done, remove from pan; set aside to cool. Return pan, with the grape juice, to the oven; cook until juice is reduced to a syrup, about 3 to 5 minutes. Remove thyme and discard.
Slice the baguette on the bias into twelve 1/2-inch pieces. Brush the cut edges with olive oil. Transfer to a baking sheet and toast on the top rack of oven until golden and crusty, 6 to 8 minutes. Cool 10 minutes. Spread the goat cheese over the toasts; top each with a few roasted grapes. Season with black pepper and salt, drizzle with grape syrup and serve.
Per Serving: cal. (kcal) 125, Fat, total (g) 7, sat. fat (g) 2.6, carb. (g) 12, fiber (g) 1, pro. (g) 5, Percent Daily Values are based on a 2,000 calorie diet