2. In a second mixing bowl wash grape, de stem, and toss with oil mix until well coated and set aside.
3. Slice loaf to desired thickness and then brush remaining EVOO on slices.
4. On hot clean grill, spread grapes on bottom grate, turning them every so often. You'll know they're done once the skins start to blister and peel.
5. Grill bread, flipping half way through. (Don't forget to turn off the grill, as you walk inside, trust me, you'll be thankful for the reminder at some point.) 6. Once off of heat, rough smash grapes, making sure that you hit all of them, at least a bit.
7. Spread goat cheese on each toast slice, and top with grape mixture.