1 small Brioche baguette, sliced into rounds, drizzled with olive oil & sprinkled with salt
1 tsp. olive oil
1 pound seedless grapes, removed from stems
4 large thyme sprigs
4 ounces of Brie cheese
Preheat oven to 400 degrees.
On a sheet pan, toss the grapes and thyme sprigs with the olive oil to coat. Roast for 20 minutes or until the grapes begin to burst and become jammy in texture. Allow to cool slightly. Remove any thyme that hasn’t fallen from the woody stems. Discard the stems and stir the roasted thyme into the grapes.
Meanwhile, toast the brioche baguette slices under the broiler until golden brown. Cool slightly.
Slice the Brie cheese so that there is one thin slice for each crostini.
To assemble, layer one slice of brie onto each toasted crostini.
Top with roasted grapes, and flaky sea salt. Ground black pepper and fresh thyme leaves.
Serve with most Iron Hub wines.
Note: most any baguette can be used except sourdough.