With roasted honey grapes, oozy Cheddar & toasted walnuts

Serves: 6

Cooking time: 40 minutes


  • 1 tbsp olive oil
  • 1 bunch red or green grapes (about 500g/1lb)
  • 1 tbsp runny honey
  • 4 sprigs of fresh thyme, leaves picked
  • 1 large baguette, sliced at an angle
  • 100g/3½oz Ivy’s Reserve Vintage Cheddar, finely grated
  • 200g/1 cup crème fraîche
  • 50g/ cup walnuts, toasted

Try it with...



  1. Preheat the oven to 200ºc/180ºC fan/400ºF/gas 6.
  2. 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.
  3. Arrange the baguette slices on a large baking tray and place in the oven for 8 minutes, until lightly toasted.
  4. 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.
  5. 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.

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