Makes about 2 dozen
Toast walnut pieces in a small skillet over medium-low heat , tossing occasionally, until golden brown and fragrant, about 5 minutes. Cool slightly and then chop fine.
1/4 cup toasted chopped walnuts
2 teaspoons minced fresh rosemary
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
6 ounces flat bread, broken into 2- to 3-inch irregular pieces
7 to 8 ounces mild goat cheese
12 red grapes, halved
Mix walnuts, rosemary, and oil with salt and pepper to taste in a small bowl.
Spread each flatbread with goat cheese. Top with a grape half and drizzle with oil (Can be made 2 to 3 hours before serving.) Serve.