This appetizer presents grilled bread slices topped with a creamy lemon-rosemary whipped goat cheese, sweet roasted grapes, and a delightful drizzle of hot honey.
Allow me to introduce you to my latest obsession: the roasted grape and whipped goat cheese crostini. Have you ever tried roasting grapes? If not, this recipe is an excellent starting point. Just like my melted mozzarella caprese crostini and caramelized onion and mushroom crostini, this dish is perfect year-round as red, seedless grapes are readily available at any grocery store, regardless of the season.
What makes roasted grapes so delightful is their brief time in a hot oven, coaxing out their sweet juices. The outcome? Jammy grapes with intensified flavors and added complexity. When paired with crisp, grilled bread and the creamiest whipped goat cheese infused with lemon and rosemary, these crostini boast a symphony of incredible flavors and delightful textures. To elevate them further, a drizzle of hot honey (or regular honey, if preferred) provides the finishing touch that takes these crostini to a whole new level.
This roasted grape crostini requires a few simple ingredients. Here’s what you’ll need:
Red seedless grapes (you can also opt for black seedless grapes if preferred)
Extra-virgin olive oil
Fresh rosemary (you can experiment with thyme or a combination of both)
Kosher salt and freshly ground black pepper
Goat cheese
Cream cheese
Lemon zest and juice
French baguette
Flaky sea salt
Hot honey (if unavailable, regular honey with added red pepper flakes for a touch of heat can be used)
To prepare the roasted grape crostini:
Prep the grapes: Toss the grapes in olive oil, salt, pepper, and fresh rosemary. Roast them at a high temperature (450°F) until they begin to burst, achieving a sweet and jammy consistency.
Optional step: You can choose to discard the excess juice or simmer it in a saucepan to reduce it. This reduced juice can be drizzled over the assembled crostini for an added burst of flavor.
Here are the final steps to assemble the roasted grape crostini:
Prepare the creamy whipped goat cheese spread: Blend together the goat cheese, cream cheese, lemon zest, lemon juice, salt, pepper, and additional rosemary in a food processor or use an electric hand blender. Blend until the mixture is smooth and creamy.
Grill the bread: Toast the French baguette slices on a stovetop grill pan or an outdoor grill until they achieve a golden-brown, slightly charred appearance. This toasty texture provides a delightful contrast to the sweet grapes and creamy goat cheese.
Assemble the crostini: Spread a generous amount of the whipped goat cheese mixture onto each grilled bread slice. Top with the roasted grapes. Finish by drizzling hot honey over the crostini and garnishing with flaky sea salt and additional sprigs of fresh rosemary for added flavor and visual appeal.
Roasting grapes intensifies their natural sweetness as their sugars caramelize in the heat. This process transforms the grapes into tender, slightly wrinkled bites bursting with a concentrated, rich, and jam-like sweetness.
Roasted Grape and Whipped Goat Cheese Crostini
roasted grape crostini appetizer features slices of grilled bread
topped with creamy lemon-rosemary whipped goat cheese, sweet roasted
grapes, and a drizzle of hot honey.
Ingredients
For the Roasted Grapes:
- 16 ounces red seedless grapes, washed, dried, and removed from the stem
- 2 tablespoons extra-virgin olive oil
- ½ tablespoon fresh rosemary leaves
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
For the Whipped Goat Cheese Spread:
- 10 ounces of goat cheese, at room temperature
- 5 ounces of cream cheese, at room temperature
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
For assembling:
- 1 French baguette, sliced into rounds
- extra-virgin olive oil, for grilling the bread
- flaky sea salt, for serving
- hot honey (or use regular honey, and sprinkle with chili flakes), for serving
- 2 teaspoons fresh rosemary, chopped, for serving
Instructions
- Preheat
the oven to 450°F. Place the grapes on a large sheet pan and drizzle
with olive oil. Sprinkle with salt, pepper, and rosemary leaves then
toss to coat, spreading them out in an even layer. Roast in the oven for
10 minutes, then set aside to cool. - While
the grapes are roasting, make the whipped goat cheese spread. Add all
ingredients to a food processor and process until smooth and creamy,
scraping down the sides a couple of times. Or, use an electric hand
blender to whisk in a bowl. - Heat
your grill or a grill pan over medium-high heat and brush grates or pan
with olive oil. Liberally brush both sides of the baguette rounds with
olive oil. Once the grill or pan is hot, add the baguette rounds and
grill each side until light grill marks appear (you may need to do this
in batches). - Spread
1-2 tablespoons of the whipped goat cheese on top of each baguette
round. Spoon a few grapes and some of their juices on top, followed by a
pinch of flaky sea salt, a few sprigs of rosemary leaves, and a drizzle
of hot honey. Serve warm or at room temperature.
