1/2 cup California walnuts, coarsely chopped
2 cups red grapes
1/2 cup olive oil, divided
4 sprigs fresh thyme
1/2 teaspoon sea salt, divided
1 log (8 ounces) fresh goat cheese, cold
Preheat oven to 350°F.
Line baking sheet with parchment paper.
Toast walnuts on baking sheet 8 minutes; transfer walnuts to plate.
On same baking sheet, toss grapes with 2 tablespoons olive oil, thyme and 1/4 teaspoon salt.
Bake 45 to 50 minutes or until skins are bursting and wrinkled. Remove from oven and cool for at least 10 minutes.
Slice goat cheese into 1/4-inch-thick round; place on serving dish.
Pour remaining olive oil on top; let sit while grapes roast.
Place grapes and thyme sprigs, chopped walnuts and remaining salt over cheese.
Serve with toasted French bread, if you prefer.
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