Preheat your oven to 400°F (200°C).

On a rimmed baking sheet, toss the grapes with the balsamic vinegar, honey, 1 tablespoon of olive oil, fresh thyme, and a pinch of salt and pepper.

Roast the grapes in the oven for 15-20 minutes, or until the skins are blistered and the juices have thickened into a syrup.

While the grapes roast, place the chopped walnuts in a small dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until fragrant. Remove from heat immediately.

Place the burrata cheese balls in the center of a serving platter. deeply score the top of the cheese with a knife or gently tear it open with a fork to reveal the creamy interior.

Spoon the warm roasted grapes and all the pan juices directly over the burrata.

Sprinkle with the toasted walnuts, a drizzle of the remaining olive oil, flaky sea salt, and more black pepper.

Serve immediately while the grapes are warm, accompanied by the toasted baguette slices.