Instructions:

1. In 13×9-inch (3L) baking dish, toss together grapes, 2 tbsp olive oil,1 tbsp (15mL) thyme, salt and pepper. Bake for 10 to 12 minutes or until grape skins start to burst and blister.
2. Meanwhile, arrange baguette slices on parchment paper–lined baking sheet; brush both sides with remaining olive oil. Bake for 3 to 4 minutes per side or until golden brown and toasted.
3. Top crostini with prosciutto, blistered grapes and cheddar. Drizzle with honey and sprinkle with remaining thyme.

Tips:

• Shave cheddar with a vegetable peeler or slice thinly if desired.
• Substitute a drizzle of balsamic glaze for honey if desired.