Adjust oven racks so that one rack is in the top third and a second is in the bottom third of the oven. Then, preheat the oven to 425°F. Line a sheet pan with aluminum foil.
Spread grapes onto the prepared sheet pan. Drizzle the olive oil and stir to mix.
Roast the grapes on the oven’s top rack for 20 minutes or until they soften and start to caramelize.
Meanwhile, line a baking sheet with parchment paper.
Lightly brush olive oil onto both sides of each baguette slice. Place the oiled slices on the prepared baking sheet in a single layer.
Bake the baguette slices on the oven’s bottom rack for 7-10 minutes or until toasted and crispy. Remove from the oven. Sprinkle with salt. Cool for 2-3 minutes, or until cool enough to handle.
Spread softened cream cheese onto each toast slice. I use 1 to 1 ½ teaspoons cream cheese per toasted slice. Top each toast with 2-3 roasted grapes and a sprinkle of thyme leaves. Transfer to a serving platter.