Serves 6


  • 2 Tbsp. extra-virgin olive oil
  • 2 cups red grapes
  • 4 thyme sprigs and 1 tsp. thyme leaves, divided
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground cinnamon
  • 2 Tbsp. unsalted butter, softened
  • 6 slices multigrain bread
  • 6 Tbsp. mascarpone

    Total time: 15 minutes

    Preheat broiler. In a large skillet over medium-high heat, add oil, then grapes, thyme sprigs, salt, and black pepper. Cook, tossing often, until grapes soften and begin to burst, about 6 minutes. Transfer to a heatproof bowl, discard thyme sprigs and set aside.

    Meanwhile, in a small bowl, mix sugar and cinnamon. Spread 1 tsp. butter on each slice of bread and sprinkle each with 1/2 tsp. cinnamon-sugar. Transfer bread to baking sheets and broil until toasted, about 1 minute.

    Spread 1 Tbsp. mascarpone on each toast. Top each with 2 Tbsp. grape mixture and some of its juices. Sprinkle thyme leaves over toasts and serve immediately.

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