Prep time  10 minutes 
 Cook time  20 minutes 
 Total time   35 minutes 


16 slices baguette
2 tbsp olive oil
2 cups red and green grapes, halved
1/3 cup Beringer Main & Vine™ Cabernet Sauvignon
4 tsp balsamic vinegar
1 tsp chopped fresh thyme
1 tsp granulated sugar
1/4 tsp each salt and pepper
6 oz fresh mozzarella, cut into 16 slices
2 tsp balsamic glaze


Preheat oven to 400°F. Arrange baguette slices on parchment paper–lined baking tray; brush evenly with 1 tbsp olive oil. Bake, turning over halfway through cooking time, for 10 to 12 minutes or until golden and toasted.

Meanwhile, heat remaining oil in large heavy-bottom skillet set over high heat; sauté grapes until skins start to blister. Stir in wine, vinegar, thyme, sugar, salt and pepper. Cook for about 5 minutes or until liquid is reduced by half.

Top baguette slices with mozzarella; dollop spoonful of grape mixture over top. Drizzle with balsamic glaze.


Substitute burrata, goat cheese or Brie for mozzarella if desired.

Wine Pairing

Beringer Main & Vine™ Cabernet Sauvignon