For the Honeyed Feta:

1. In the bowl of a food processor, pulse together the cream cheese and feta until combined. Run the machine for a couple minutes, or until it is creamy, super smooth, and fluffy.
2. Scrape down the sides of the bowl, drizzle in the honey and the chopped thyme, and then run the machine again to combine the flavors.
3. Season, to taste, with a little salt and more honey, if needed. Transfer to an airtight container and keep in the fridge if making ahead. Allow the feta to sit at room temperature for 15 minutes or so before serving.

For the Crostini:

1. Preheat a grill or grill pan to high heat. If using wooden skewers for the grapes, soak them in water first for about 15-20 minutes.
2. Spread the sliced bread out on a baking sheet and drizzle both sides with olive oil. Skewer the grapes and add them to the tray with the bread.
3. Working in batches, grill both the bread and grapes, turning frequently, until they are golden and charred in spots. You want the grapes to be almost bursting.
4. Allow the grapes to cool for a few minutes and then carefully remove them from the skewers.
5. Slather the honeyed feta on the grilled bread and top with the grilled grapes, a drizzle of honey, fresh mint leaves, and a pinch of flaky sea salt. Serve warm or at room temperature.