This 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.

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I’d like to introduce you to my latest obsession: this roasted grape and whipped goat cheese crostini. Have you ever roasted grapes before? If not, this recipe is exactly where you should start. Like my melted mozzarella caprese crostini, caramelized onion and mushroom crostini, and whipped ricotta toast crostini with roasted tomatoes, this recipe is great year-round. That’s because red, seedless grapes are always available at any grocery store. A short stint in a hot oven to coax out all of their sweet juices makes roasted grapes taste so special. The result is jammy grapes with significantly more flavor and complexity. Spooned over crisp, grilled bread and the creamiest whipped goat cheese flavored with lemon and rosemary, these crostini are full of amazing flavors and textures. A final drizzle of hot honey (or regular if you prefer) adds the final touch to take them over the top.

Why You’ll Love It

• This easy crostini recipe is perfect for making year-round
• It comes together in just 30 minutes
• Roasting the grapes amplifies their sweetness and intensifies their flavor, and paired with creamy, tangy goat cheese and cream cheese and savory grilled bread, it’s the ultimate flavor combo

Roasted Grape Crostini Ingredients List

• Red seedless grapes—you could use black seedless if you prefer
• Extra-virgin olive oil—for toasting roasting the grapes and grilling the bread
• Fresh rosemary—I’ve also tried this with thyme, or you can do a mix of the two
• Kosher salt and freshly ground black pepper—always, for flavor
• Goat cheese (feel free to swap this out for whole milk ricotta if you don’t care for goat cheese)
• Cream cheese—mixed with the goat cheese, this gives the spread a little sweetness and the ultimate smooth and creamy texture
• Lemon zest and juice—for some brightness and tang
• French baguette—or you could use another type of baguette, such as sourdough
• Flaky sea salt—such as Maldon, for finishing
• Hot honey—for drizzling on top and adding a touch of sweetness and a kiss of heat. If you don’t have hot honey, you can just use regular honey and add some red pepper flakes for a bit of heat

How to Make Roasted Grape Crostini

• Roast your grapes. Toss the grapes in olive oil, salt, pepper, and fresh rosemary then roast at high heat (450°F) just until they start to burst to become perfectly sweet and jammy. Discard the juices or boil them in a saucepan until reduced, and then drizzle over the crostini.
• Make the creamy whipped goat cheese spread. Blitz the goat cheese, cream cheese, lemon zest, juice, salt and pepper, and more rosemary in a food processor or whip with an electric hand blender until nice and creamy.
• Grill your bread. You can do this on a stovetop grill pan or outdoor grill. The golden-brown, toasty bread with a slight char is such a delicious contrast to the sweet grapes and creamy goat cheese spread.
• Put it all together. Finish the crostini with a drizzle of hot honey, flaky sea salt, and more sprigs of fresh rosemary.

What Does a Roasted Grape Taste Like

Roasting grapes brings out their sugary juices, which caramelize in the oven, resulting in grapes with a sweet, deep, jammy flavor.

Recipe Variations

• Use fresh thyme instead of rosemary
• Try orange zest and juice instead of lemon
• Swap the goat cheese for whole milk ricotta cheese
• Crumble some toasted walnuts on top for a bit of protein and crunch
• Toast the bread if you don’t have a grill

Other Uses for Roasted Grapes

Making this crostini is a favorite vehicle for roasted grapes, but here are some other tasty ideas to try:

• Make my Stuffed Pork Chops with Roasted Grapes
• Puree into a sauce and spoon over grilled steak or chicken
• Add to flatbreads or pizzas
• Add to oatmeal
• Stir into salads

Storage Tips

The cheese mixture will keep stored in the fridge for about a week. The grapes can be roasted ahead of time (up to a few days before) and gently re-warmed in a skillet.

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5 from 1 vote

Roasted Grape and Whipped Goat Cheese Crostini

This roasted grape crostini appetizer features slices of grilled bread topped with a creamy lemon-rosemary whipped goat cheese, sweet roasted grapes, and a drizzle of hot honey.

Course Appetizer

Cuisine American

Keyword Crostini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16

Calories 154kcal

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 goat cheese at room temperature
• 5 ounces 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.