• 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
Preheat the oven to 450 degrees. In a small roasting pan, mix the grapes, olive oil, balsamic vinegar and thyme. Cook until grapes soften, about 30 to 35 minutes.
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.
Nutrition information
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
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