- crusty bread, such as baguette, sourdough, or a dense country-style bread
- olive oil
- sea salt
- ricotta cheese
- red 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.
How long to cook
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 lack of air circulating underneath will cause them to become soggy quickly!
Best bread to use
You’re going to want to 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 these 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 (I am!), 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!
If you make Roasted Grapes Crostini, please let me know by leaving a review below!
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For more simple appetizers and hors d’oeuvres, check out the following recipes:
Roasted Grape Crostini 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
- 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.