Photo: Andrew Purcell

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A Reason to Stock Up on a Bite-Size Autumn Fruit
Breakfast for dinner usually includes eggs, but this intriguing twist on toast with jam takes a different tack. It's essentially an open-face sandwich starring a fall fruit that doesn't get as much play as apples and pears: grapes. While they are in grocery stores all the time, you may find them at your farmer's market now (especially the concord variety), and pan-roasting them concentrates their flavor and gives them a depth they lack when raw. With creamy mascarpone cheese they make a fantastic topping for crisp slices of toasted baguette.

Get the recipe: Pan-Roasted Grape and Mascarpone Toast