Goat Cheese, Roasted Grape, and Walnut Bruschette


by: alittlesaffron

Soft goat cheese with roasted walnuts and grapes is a fantastic combination made even better with the addition of thyme. These would make a great weekend snack with a little wine. This recipe is adapted from a beautiful cookbook, “Polpo: A Venetian Cookbook (of sorts)” by Russell Norman. Visit my food blog at alittlesaffron.com


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serves: 2-4

15 grapes, any seedless variety

1 small handful of fresh thyme leaves

extra-virgin olive oil

sea salt

black pepper

10 walnut halves

2 slices thick of good sourdough or soda bread, each cut in half

1 small garlic clove

goat cheese


Nutrition Facts
Goat Cheese, Roasted Grape, and Walnut Bruschette

Servings Per Recipe: 2

Amount per Serving

Calories: 521

  • Total Fat: 37.6 g
  •     Saturated Fat: 9.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.4 mg
  • Sodium: 1025.6 mg
  • Total Carbs: 36.8 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 15.7 g
  • Protein: 12.4 g

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4bf928127d9424412cdbf7ea6981b38350a38933.jpg 1.  Heat oven to 375°F. Scatter the grapes on a small baking sheet with almost all of the thyme, a little olive oil, salt, and pepper, and shake to coat. Roast in the oven until the grapes are starting to blister and color, 10 to 15 minutes. Coat the walnuts with a little olive oil and roast on another small baking sheets until fragrant and toasted, 5 to 6 minutes.

2.  Set the oven to the broil setting and toast the slices of bread until browned and crunchy, just a couple of minutes. Flip the bread about halfway through. Take the cut side of the garlic clove and rub it over the toasted slices of bread. It’ll melt into the hot bread. Drizzle the bread with olive oil.

3.  Crumble the goat cheese on the toasted bread. Top the slices of bread with the grapes and walnuts. Drizzle bruschette with honey and garnish with the rest of the thyme leaves. Serve warm.

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Jennifer Bu


looks fantastic