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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, grilled s'mores crostini, how to make crostini, how to roast grapes, whipped ricotta cheese
Servings: 6 servings
Calories: 175kcal
Author: Ari Laing


  • 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
  • 1 cup part-skim ricotta cheese room temperature
  • 1 clove about 1 tsp garlic minced
  • 1 ¾ tsp kosher salt divided
  • 2 cups red grapes
  • fresh thyme leaves for serving
  • honey for serving
  • maldon sea salt
  • ¼ tsp freshly ground black pepper


  • Preheat oven to 425 F. 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.
  • Place grapes on another rimmed baking sheet. Drizzle with 2 Tbsp olive oil and ½ teaspoon of kosher salt. Roast for 8 minutes, or until the grapes just begin to burst. Set aside.
  • Meanwhile, place ricotta, garlic, 1 tsp kosher salt, and black pepper in a small bowl, then stir to combine.
  • 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 with honey. Sprinkle the assembled crostini with flaky sea salt and freshly cracked black pepper (if desired). Serve immediately. 


Crostini can be made ahead of time, as long as they are NOT assembled until just before serving. 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!
Recommended bread for this recipe is a dense, chewy artisan loaf -- either sourdough, baguette, Italian, or other rustic country-style loaf. Thinly slice bread to ¼ - ½" thick.
I recommend finishing the assembled crostini with flaky sea salt. Feel free to drizzle with a flavored honey (truffle?!) instead of regular.
If you don't like ricotta, try using feta or goat cheese in place. Still delicious!


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