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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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crispy crostini with roasted grapes and fresh ricotta cheese

Roasted Grapes Crostini with Whipped Ricotta

Posted by: Ari Laing

Roasted grapes crostini are a simple yet elegant hors d'oeuvre any time of year. The grapes are roasted with olive oil, salt, and pepper, then placed on top of grilled or toasted crostini with whipped ricotta. Top with fresh thyme and watch these disappear!

recipe +-

Posted by: Ari Laing
roasted grapes with whipped ricotta on crostini
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5 from 1 vote

Roasted Grape Crostini with Whipped Ricotta

Simple, yet elegant appetizer perfect for any gathering big or small. Grapes are roasted with olive oil, salt, and pepper, then placed on toasted crostini with a creamy whipped ricotta.
Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, how to make crostini, how to roast grapes, whipped ricotta cheese
Servings: 6 servings
Calories: 175kcal
Author: Ari Laing


  • 2 rimmed baking sheets
  • Wire rack


  • 1 loaf (about 16 oz) dense bread, such as baguette, sourdough, or hearty country-style loaf sliced into ¼" thick slices
  • 4 Tbsp extra virgin olive oil divided
  • 2 cups seedless red grapes
  • 1 cup ricotta cheese room temperature, see note below
  • 1 clove garlic finely chopped
  • 1 ¾ tsp Kosher salt divided
  • ¼ tsp freshly ground black pepper plus more for serving
  • Fresh thyme leaves for serving
  • Honey for serving
  • Flaky sea salt


  • Toast the crostini. Preheat oven to 425F. Place sliced bread on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil and ¼ tsp 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 another rimmed baking sheet. Drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt. Roast for 8 minutes, or until the grapes just begin to burst. Set aside.
  • Make the ricotta mixture. Meanwhile, place 1 cup ricotta, finely chopped garlic, 1 tsp Kosher salt, and ¼ tsp black pepper in a small bowl, then stir to combine.
  • Assemble the roasted grapes crostini. Using a small spatula or spoon, spread a thick layer of ricotta on each toasted piece of bread. Place a handful of roasted grapes on top, then add a few fresh thyme leaves. Drizzle each crostini with honey, then add a generous pinch of flaky sea salt and some freshly cracked black pepper (if desired). Serve immediately. 


  • Ricotta: you can of course use part-skim, but it will end up being thinner. Skim ricotta has more moisture than whole milk. 
  • To make ahead: bread can be toasted up to 1 hour in advance (but needs to be placed on a wire cooling rack so it doesn't become soggy!). Whipped ricotta can be made up to 1 day in advance, then refrigerated. Grapes can be roasted earlier in the day unless you want to eat them warm. They're great room temp!
  • Bread: look for sourdough, baguette, Italian, or other rustic country-style loaf.
  • Ricotta can be substituted with feta or goat cheese.


Serving: 2crostini | Sodium: 732mg | Calcium: 117mg | Vitamin C: 2mg | Vitamin A: 191IU | Sugar: 8g | Fiber: 1g | Potassium: 147mg | Cholesterol: 13mg | Calories: 175kcal | Saturated Fat: 3g | Fat: 13g | Protein: 5g | Carbohydrates: 12g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!