These toasts are our new favorite holiday appetizer, snack, or brunch plate.

Ingreadients:

• 1/3 cup honey
• 1/4 teaspoon crushed red pepper, plus more to taste
• 4 thyme sprigs, plus fresh thyme leaves for garnish
• 1 1/2 cups seedless red grapes
• 1/4 teaspoon granulated sugar
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1/3 cup chopped walnuts
• 4 (1/2-inch-thick) sourdough bread slices, cut in half crosswise
• 1 cup labneh
• Flaky sea salt, to taste
• Black pepper, to taste

Direction

1. Combine honey, crushed red pepper, and thyme sprigs in a medium skillet; add additional red pepper to taste. Cook over medium, stirring constantly, until honey becomes a thin liquid and bubbles around edge of skillet, 1 to 3 minutes. Remove and discard thyme sprigs. Set aside to cool.
2. Preheat oven to 350°F with racks in upper third and lower third positions. Toss together grapes, sugar, and 1 teaspoon oil on a large rimmed baking sheet, and push to one side of pan; spread walnuts in a single layer on the other side of pan. Arrange bread slices on a separate large baking sheet; brush top sides of bread slices evenly with remaining 2 tablespoons oil.
3. Bake walnuts and grapes on upper rack and bread on lower rack in preheated oven until walnuts are toasted, grape skins are just starting to split, and bread is lightly toasted, 8 to 10 minutes. Transfer baking sheets to a wire rack to let cool completely, 10 to 15 minutes. Cut roasted grapes in half lengthwise.
4. Spread labneh evenly on toasts; top with grapes and walnuts. Drizzle with spicy honey. Garnish with thyme leaves, and season with flaky sea salt and black pepper to taste.