Pecan-Crusted Goat Cheese Plate with Honey & Thyme-Roasted Grapes

[Sincerely-Food-Chef]

Ingredients

• ½ small pkg fresh thyme
• 2 (4 oz) logs goat cheese
• ⅔ cup pecans, dry roasted
• 1 lb red grapes
• 6 slices whole grain bread
• extra virgin olive oil
• honey

Instructions

1. Preheat oven to 375°F. Line a baking sheet pan with parchment paper.
2. Wash and dry grapes; separate into small bunches and place on the baking sheet.
   • 1 lb red grapes
3. Wash, dry, and slide thyme leaves off the stems; discard stems. Sprinkle thyme over the grapes, then drizzle with oil.
   • ½ small pkg fresh thyme
   • 2 tsp extra virgin olive oil
4. Place baking sheet in the oven (it doesn't have to be fully heated) and roast until grapes begin to swell, about 15 minutes. Remove from oven and set aside.
5. Meanwhile, finely chop pecans and place on a plate.
   • ⅔ cup pecans, dry roasted
6. Slice goat cheese into ½-inch thick medallions and transfer to the plate with the pecans. Turn to coat, gently pressing pecans into both sides of the medallions. Set aside.
   • 2 (4 oz) logs goat cheese
7. Arrange bread on another baking sheet and place in the oven to toast, about 5 minutes. (Alternatively, you can use a toaster.) Slice toast in half.
   • 6 slices whole grain bread
8. To serve, divide roasted grapes, goat cheese medallions, and toast between plates. Drizzle honey over the goat cheese and enjoy!
   • ¼ cup honey