Preheat the oven to 180 °C, gas mark 4. Toss the grapes, oil,
vinegar, and a pinch of salt in a small roasting tin and roast
for 8 minutes. Shake the tin to turn the grapes, then put the
walnuts on a separate baking tray and add to the oven with
the grapes for a further 8 minutes, until the grapes are soft
and juicy, and the walnuts toasted. Set both aside to cool.
Use a wooden spoon to beat together the goat’s cheese,
yogurt and lemon zest; season. Spread over the toasted
bread and top with the grapes and any roasting juices, the
broken walnuts and the thyme leaves.
Cook’s tip
The roasted grapes work in both savoury and sweet dishes (omit the salt if serving as a dessert). Try them in a feta salad or spooned over vanilla ice cream.
And to drink...
The Doctors’ Rosé, Marlborough, New Zealand (75cl), is full of strawberry and cherry flavours, with just a hint of sage and thyme
