by Sarah Steimer
I made a similar sandwich for our grilled cheese guide last year, but this dish uses both a different cheese and herb. What really took this to another level for me was rubbing the bread with garlic. It really cuts back on the grapes’ sweetness and gives the meal a more robust flavor.
I’m keeping the ingredient measurements open-ended. You can pretty much guess how much of everything you’ll need depending on whether you’re just making this for lunch or as an appetizer for company. If you would like me to be more specific, just say so in the comments and I’ll happily oblige.
—S
- olive oil
- grapes, rinsed and sliced in half (not necessary to slice, but it keep them from rolling off the bread)
- thyme leaves (pulled from the stem), plus a few springs for garnish
- salt and pepper, to taste
- bread
- 1/2 piece of garlic
- goat cheese or other spreading cheese
Heat enough olive oil in a small pan to just cover the bottom. Over low heat, add the grapes, thyme, salt and pepper. Be careful when adding the grapes, the natural juices from the fruit will cause the oil in the pan to spit a little. Sauté the grape mixture until the grapes have browned some and softened.
While the grapes are cooking, toast the bread. Rub the garlic half over the toasts generously, then spread with the goat cheese — try to keep it within 1 tablespoon per piece of bread, you don’t want the cheese to overpower any of the other flavors.
Top the goat cheese toasts with the cooked grapes and add sprigs of thyme, if desired, as a garnish.
Recipe adapted from: Mango & Tomato
Well, I’ve never in my life heated grapes but it’s never too late to start and, in this case, it makes perfect sense. Coincidentally, just a week ago on Labor Day I had dinner at Mogador, in Manhattan’s East Village, and had a big ol’ salad with goat cheese on little rounds of bread! That’s pretty much what Sarah has pictured above. It was delicious. I also tried merguez, Moroccan sausage, and it was the perfect accompaniment to the salad and the goat cheese.