Come Dine With Me Canada delights in unexpected talent, and Grade One teacher-turned bodybuilder and theatre actor Erica Elias brings competitive energy with a warm, entertaining spirit. Her Roasted Grape, Labneh, and Walnut Crostini is the perfect example, simple, surprising, and impossibly delicious, showcasing her knack for turning familiar ingredients into something unforgettable. It’s a crowd-pleasing fall appetizer that feels both comforting and elevated.
Roasted Grape, Labneh & Walnut Crostini
Ingredients:
- 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 or pistachios
- Your favourite crusty white bread of choice (1/2 inch thick), cut into slices
- 1 cup labneh
- Flaky sea salt, to taste
- Black pepper, to taste
- 1/3 cup honey or hot honey, for drizzling
Directions:
- Preheat the oven to 350°F with racks in the upper and lower thirds. On a rimmed baking sheet, toss grapes with sugar, salt, pepper, thyme sprigs and 1 tablespoon oil. Spread walnuts on the other side. Place bread slices on a separate baking sheet and brush tops with 2 tablespoons of oil.
- Bake grapes and walnuts on the upper rack and bread on the lower rack until walnuts are toasted, grapes begin to split, and bread is lightly toasted, 8–10 minutes. Cool on wire racks for 10–15 minutes.
- Spread labneh on toasts; top with grapes and walnuts. Drizzle with honey, garnish with thyme leaves, and season with flaky sea salt and black pepper.
