The Elevated, Yet Simple Appetizer Your Party Needs!
If you’re looking for a unique appetizer that’s both simple and sophisticated, try my irresistible roasted grape crostini! This dish elevates everyday ingredients into a stunning bite-sized treat that’s packed with flavor and so fun to eat.
Why I love this recipe
Juicy, roasted grapes bring a subtle sweetness and warmth, perfectly balanced by creamy ricotta infused with lemon and thyme. A drizzle of honey and a sprinkle of flaky sea salt tie everything together, while the crisp crostini adds the ideal crunch. Whether you’re hosting a dinner party or treating yourself to a special snack, these crostini are guaranteed to impress.
Searching for more easy party appetizers? Try these festive butternut squash crostini, the always popular Brie in puff pastry, or my oven-baked ricotta cheese next!
What You’ll Need
- Baguette sliced into ½-inch thick slices. Ciabatta or sourdough sliced into smaller rounds would also work well.
- Olive oil and kosher salt, for seasoning the bread.
- Red or black seedless grapes, which have a natural sweetness that intensifies in the oven. Green grapes can work but are slightly tart.
- Ricotta cheese, either store-bought or homemade ricotta (it’s really simple to make!)
- Garlic, which gets mixed into the creamy ricotta filling.
- Fresh thyme, for the filling and for garnish.
- Lemon zest
- Black pepper, honey, and flaky sea salt for serving!
Ingredient Substitutions
- Ricotta: Swap with whipped cream cheese, goat cheese, or mascarpone for a slightly different flavor.
- Thyme: Rosemary, sage or even basil can be used.
- Honey: Maple syrup or balsamic glaze makes an excellent alternative.
Simple Instructions
- Toast the Crostini: Preheat oven to 425°F. Arrange baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with kosher salt. Bake until golden, then immediately transfer to a wire rack.
- Roast the Grapes: Arrange grapes on a parchment-lined baking sheet, drizzle with olive oil, then season with salt. Roast just until the grapes begin to burst.
- Prepare Ricotta Mixture: Mix ricotta cheese, grated garlic, thyme, lemon zest, kosher salt, and pepper in a bowl until smooth.
- Assemble Crostini: Spread ricotta on toasted bread, top with roasted grapes, drizzle with honey, and finish with fresh thyme, flaky sea salt, and black pepper. Serve and enjoy!
Pair these toasty bites with a silky white-bean spread or whipped ricotta with herbs for a fully loaded crostini board
Ari’s Best Tips!
- Don’t overcrowd the grapes. Give them space to roast evenly and avoid steaming.
- Toast ahead, assemble fresh. Toasted crostini can be made a few hours ahead, but assemble just before serving for the best texture.
- Adjust sweetness. If your grapes are very sweet, go lighter on the honey to keep the flavors balanced.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Toast the bread and mix the ricotta up to 4 hours ahead. Roast the grapes no more than 2 hours in advance. Assemble just before serving.
- Leftovers and storage: Store any leftovers in an airtight container. Keep crostini and topping components separate for best results. Reheat the grapes gently in a low oven or microwave.
Crostini can be frozen after toasting. Cool completely, then store in an airtight container for up to 1 month. Grapes and ricotta mixture do not freeze well due to texture changes.
Serving Suggestions
They’re perfect alongside a charcuterie board or other finger foods and appetizers at parties! I also really like to serve them as part of a brunch spread with scrambled eggs and fresh fruit.
Roasted grape crostini is proof that simple ingredients can create something extraordinary. Whether you’re entertaining guests or treating yourself, this dish promises a bite of perfection every time. Enjoy!
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Sweet & Savory Roasted Grape Crostini with Ricotta
Ingredients
- 1 loaf (~1 lb) dense bread, such as baguette, sourdough, or other country-style loaf, sliced into ¼-inch thick slices
- 4 Tbsp extra virgin olive oil, divided
- 2 cups seedless red grapes
- 1 cup ricotta cheese, room temperature
- 1 clove garlic, grated
- 2 tsp fresh thyme, finely chopped, plus additional thyme for garnish
- 2 tsp fresh lemon zest, from 1 medium lemon
- Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- Honey, or truffle honey if you have it!
- Flaky sea salt
Instructions
- Toast the crostini. Preheat an oven to 425°F. Place sliced bread on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil and a generous sprinkle of kosher salt. Bake until lightly toasted and crispy, about 7-9 minutes. If not assembling immediately, place crostini on a wire rack so the bottom doesn’t become soggy.
- Roast the grapes. Place grapes on a parchment-lined rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil and about ½ tsp kosher salt. Roast for 8-10 minutes, or until the grapes just begin to burst. Set aside.
- Make the ricotta mixture. Place 1 cup of ricotta cheese in a medium bowl, then add 1 clove of grated garlic, 2 tsp chopped thyme leaves, 2 tsp lemon zest, 1 tsp kosher salt, and ¼ tsp black pepper. Stir to combine.
- Assemble the crostini. Using a small spatula or spoon, spread a thick layer of ricotta on each toasted piece of bread. Place a few handfuls of grapes on top, then drizzle with honey. Finish with fresh thyme leaves, a pinch of flaky sea salt, and extra black pepper. Enjoy!
Notes
- To make-ahead: Toast the bread and mix the ricotta up to 4 hours ahead. Roast the grapes no more than 2 hours in advance. Assemble just before serving.
- Leftovers and storage: Store any leftovers in an airtight container. Keep crostini and topping components separate for best results. Reheat the grapes gently in a low oven or microwave.
- Crostini can be frozen after toasting. Cool completely, then store in an airtight container for up to 1 month. Grapes and ricotta mixture do not freeze well due to texture changes.
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