Preheat oven to 400 degrees.

Place olive oil, garlic, 1 tbsp. fresh thyme; in a small saucepan and simmer for 10 minutes to infuse the flavours. Remove from the heat and set aside.

Place grapes on a small baking sheet and toss with 1 tbsp. of the infused garlic oil. Roast in the oven for approximately 10 minutes. Cool for 5 minutes and then slice each grape in half so they sit nicely on the crostini.

Add feta, brine, goat cheese or cream cheese, salt and pepper in a food processor and blend until it is smooth about 1-2 minutes. (If its too chunky at 1 tsp. of water to help smooth it out into a nice spread)

Cut the baguette diagonally into 1/2 inch thick slices. Using a pastry brush paint each slice of baguette with the garlic oil. Bake until crispy approximately 8 minutes.

To assemble, spread the whipped feta onto each piece of the toasted baguette. Top with the roasted grapes, sliced fennel, pecans and the fresh thyme.

Drizzle with honey