2 cups halved seedless red grapes
2 tablespoons 25 Star Balsamic Vinegar
1 1/2 tablespoons minced shallot
2 teaspoons Greek Olive Oil
1/2 teaspoon light brown sugar
1/4 teaspoon kosher salt
1 (12-oz.) French bread baguette, cut into 15 to 20 (1/2-inch-thick) slices
3 tablespoons butter, softened
2 ounces crumbled blue cheese, softened
1/3 cup chopped toasted pecans
Garnish: chopped fresh thyme


1. Preheat oven to 425°. Toss together first 6 ingredients. Arrange grapes in a single layer
in a small roasting pan; bake 15 to 20 minutes or until grapes wilt and liquid forms a thin
syrup. Remove from oven.

2. Increase oven temperature to broil with oven rack 7 inches
from heat. Arrange bread slices in a single layer on a baking sheet. Stir together butter
and cheese, and spread evenly over bread slices. Broil 2 to 3 minutes or until browned
and bubbly. Spoon grape mixture over toasted bread, and sprinkle with pecans.