Goat Cheese & Grape Recipe

Blend cheeses

In a medium bowl or the bowl of a food processor, combine the soft goat cheese and softened cream cheese. Add the heavy cream and honey. Blend with a spatula or pulse in the food processor until smooth and creamy, scraping sides as needed.

Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust — if mixture is too thick, add up to 1 tablespoon additional cream to reach a spreadable consistency.

Transfer the creamed goat cheese to a serving bowl, smoothing the top. Chill while you prepare other components or hold at room temperature for 10–15 minutes before serving for easier spreading.

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or a silicone mat.

Toss 2 cups trimmed red grapes with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon granulated sugar and 1/4 teaspoon fine sea salt in a bowl until evenly coated.

Spread grapes in a single layer on the prepared baking sheet. Roast on the middle rack for 18–22 minutes, until grapes are softened, slightly blistered and starting to collapse but not completely jammy. Remove from oven and let cool slightly; grape juices will thicken as they rest.

Use a spoon to transfer the roasted grapes and any pan juices to a small bowl. Set aside to cool to warm or room temperature before assembling.

While grapes roast, make the salsa verde: in a small food processor or with a sharp knife, combine 1/2 cup packed parsley, 1/4 cup mint, 1 tablespoon capers, 1 roughly chopped shallot, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Pulse or chop until herbs are finely minced but still have texture.

With the machine running or in a bowl while stirring, drizzle in 3 tablespoons olive oil until emulsified. Stir in 1/8 teaspoon red pepper flakes and 1/4 teaspoon fine sea salt. Taste and adjust seasoning and lemon as needed. Set aside.

Toast walnuts: heat a small dry skillet over medium heat. Add 1/2 cup roughly chopped walnuts and toast, shaking or stirring frequently, 3–5 minutes until fragrant and lightly browned. Optionally add 1 teaspoon butter for the last 30 seconds for a richer flavor. Transfer walnuts to a plate to cool.

Prepare bread: brush both sides of 12 slices of bread lightly with 1 tablespoon olive oil and toast in a skillet or oven until golden and crisp (about 2–3 minutes per side in a skillet or 6–8 minutes at 400°F in the oven).

Assemble: spread a generous layer (about 1–1 1/2 tablespoons) of creamed goat cheese onto each toasted slice, or mound the creamed goat cheese in a shallow serving bowl for communal dipping.

Top each spread with 1–2 tablespoons of balsamic roasted grapes, spooning some of the concentrated pan juices over the cheese for flavor.

Drizzle each portion with about 1 teaspoon of salsa verde, then sprinkle toasted walnuts over the top. Finish with a small crack of freshly ground black pepper (about 1/4 teaspoon distributed) and an optional light drizzle of extra-virgin olive oil.

Serve immediately while bread is warm and grapes are slightly warm, or at room temperature. Leftovers: store components separately in the refrigerator for up to 3 days; bring creamed cheese and grapes to room temperature before serving.