Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.
1 1/2 cups seedless grapes, halved
1 baguette, cut diagonally into 24 slices, toasted
8 ounces brie cheese, rind removed, room temperature
Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.
Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.