Grape, Walnut, and Labneh Crostini with Spicy Honey

Roasted Grapes Are the Toast Topping You Didn’t Know You Needed

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These toasts are our new favorite holiday appetizer, snack, or brunch plate.

By Adeena Sussman

Published on October 30, 2023

Tested by

Food & Wine Test Kitchen

Grape, Walnut & Labneh Crostini with Spicy Honey — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Active Time:

25 mins

Total Time:

50 mins

Yield:

8 servings

Toasted sourdough is topped with creamy and tart labneh, roasted red grapes, toasted walnuts, and a drizzle of hot honey in this recipe adapted from author Adeena Sussman’s cookbook Shabbat: Recipes and Rituals From My Table to Yours. A quick roast in the oven enhances the grapes’ color and sweetness. They are contrasted nicely by the rich labneh and slightly tangy sourdough while the hot honey contributes sweet heat. Thyme, flaky sea salt, and black pepper sprinkle in fresh herbal, floral, and salty notes as well as a bit of texture to finish.

These toasts make for a festive holiday appetizer but also wouldn’t be out of place as part of a light lunch or brunch spread either. Be sure to hold onto any leftover hot honey and toss it with roasted vegetables or drizzle it over roast chicken or fish.

Frequently asked questions

Can this recipe be made ahead of time?

The hot honey can be stored in an airtight container at room temperature for up to 1 week.

What is labneh?

Labneh is a soft Middle Eastern cheese made from straining yogurt until it’s very thick and spreadable. It’s commonly enjoyed as a dip or rolled into balls and marinated to be served as an appetizer or in the morning with breakfast.

Notes from the Food & Wine Test Kitchen

You want to pull your grapes from the oven when they still have integrity but their skins are brighter in color and are just starting to split where they make contact with the baking sheet. You don’t want to roast them too long or they will get overly squishy and soft making for a less pretty presentation.

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Ingredients

1/3 cup honey
1/4 teaspoon crushed red pepper, plus more to taste
4 thyme sprigs, plus fresh thyme leaves for garnish
1 1/2 cups seedless red grapes
1/4 teaspoon granulated sugar
2 tablespoons plus 1 teaspoon olive oil, divided
1/3 cup chopped walnuts
4 (1/2-inch-thick) sourdough bread slices, cut in half crosswise
1 cup labneh
Flaky sea salt, to taste
Black pepper, to taste

Directions

Combine honey, crushed red pepper, and thyme sprigs in a medium skillet; add additional red pepper to taste. Cook over medium, stirring constantly, until honey becomes a thin liquid and bubbles around edge of skillet, 1 to 3 minutes. Remove and discard thyme sprigs. Set aside to cool.
Preheat oven to 350°F with racks in upper third and lower third positions. Toss together grapes, sugar, and 1 teaspoon oil on a large rimmed baking sheet, and push to one side of pan; spread walnuts in a single layer on the other side of pan. Arrange bread slices on a separate large baking sheet; brush top sides of bread slices evenly with remaining 2 tablespoons oil.
Bake walnuts and grapes on upper rack and bread on lower rack in preheated oven until walnuts are toasted, grape skins are just starting to split, and bread is lightly toasted, 8 to 10 minutes. Transfer baking sheets to a wire rack to let cool completely, 10 to 15 minutes. Cut roasted grapes in half lengthwise.
Spread labneh evenly on toasts; top with grapes and walnuts. Drizzle with spicy honey. Garnish with thyme leaves, and season with flaky sea salt and black pepper to taste.