Toss the grapes, honey, 1 tbsp olive oil, thyme sprigs, a pinch of salt and pepper in a baking tray and roast in the oven for 15 minutes, until blistered.
Arrange the baguette slices on a large baking tray and place in the oven for 8 minutes, until lightly toasted.
Meanwhile, mix the crème fraîche and the Cheddar, reserving a handful, and evenly spread on each of the baguette slices. Sprinkle over the reserved grated cheese and return to the oven for 4 minutes, until melted and golden.
Transfer the cheesy crostini to a platter or board and top with the roasted grapes. Crumble over the toasted walnuts, adding fresh thyme and a drizzle of any grape roasting juices.
Try it with...
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