On a scale of 1 to 10, roasted grapes crostini easily scores a 12! There is something so wonderful about roasted grapes, especially when served in savory preprations.
They’ve got the whole sweet and salty thing going on when paired with whipped ricotta. (Even better if you make homemade ricotta yourself!) This simple appetizer is as delicious to eat as it is easy to make.
Always a crowd pleaser when entertaining!
Ingredients For Roasted Grapes Crostini
- Crusty bread, such as baguette, sourdough, or a dense country-style bread
- Extra virgin olive oil
- Flaky sea salt
- Ricotta cheese: homemade is great, but store-bought is totally fine!
- Red seedless grapes
- Kosher salt
- Freshly ground black pepper
- Fresh thyme leaves
- Honey (feel free to jazz it up with flavored honey! can you imagine with truffle?!)
What Are Crostini?
Crostini, or “little toasts” in Italian, are thinly sliced bread that’s been toasted or grilled with olive oil. They are rarely eaten without a topping, and are often bite-sized finger foods compared to bruschetta, which can be larger. Also, the latter are typically rubbed with garlic and olive oil, then seasoned with salt and eaten plain.
Slice your bread about ¼” thick, then place on a rimmed baking sheet and drizzle with a generous amount of extra virgin olive oil. Sprinkle with kosher salt, then roast at 425F for about 7-9 minutes. You’re looking for the bread to be lightly golden brown and crispy throughout.
Pro tip: make sure to place cooked crostini on a cooling rack instead of on a plate or platter. The air circulating underneath will prevent them from getting soggy!
Best Bread For Crostini
Use a high quality dense bread that will crisp up when thinly sliced and toasted. Either sourdough, baguette, or even a hearty country bread. Do not use pre-sliced white bread. It’s not going to hold up to the toppings.
When slicing the bread, keep portion size to 1 or 2 bites unless you’re having this be part of a sit down meal. It’s easier for guests to eat smaller portions quickly and then either get back to their drink or reach for something else to eat!
Ideal thickness of bread for roasted grapes crostini is about ¼”.
Can Crostini Be Made Ahead?
Some parts of these crostini can be prepped ahead. For instance, yes, you can toast the bread up to 1 hour ahead of time, but (as mentioned before) as soon as they come out of the oven you’ll want to place them on a cooling rack. The air circulating underneath (as opposed to placing the bread on a plate or platter) will prevent it from becoming soggy.
The whipped feta can be made up to 1 day ahead of serving and kept in a refrigerator overnight. Allow to come to room temperature before plating — this will make it easier to spread!
If you’re okay with eating room temperature roasted grapes (we are!), the grapes can be roasted earlier in the day as well. Just don’t assemble the crostini until right before serving. You want them to be crispy when people go in for their first bite!
Love roasted grapes as much as we do? Check out this roasted grape mascarpone tart — to die for!
Definitely excited for you to try this easy appetizer, so perfect for holiday gatherings or low key weekend entertaining. Rule #1: always have food out and ready for guests when they arrive, and these are a total hit with everyone! If you make these Roasted Grapes Crostini, please let us know by leaving a review and rating below!
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Simple appetizer recipes to try!
- Everything crackers
- Phyllo-wrapped feta with truffle honey
- Baked pita bites with cream cheese and smoked salmon
- Spiced nuts
- Baked brie phyllo cups
- Cheese crackers
Roasted Grape Crostini Recipe with Whipped Ricotta
- 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.