THE fall appetizer is here (ahem, this roasted grape crostini) and it’s one that’s needed to be shared for quite some time now.
I’ve been sitting on this recipe for over a year. Yes, I know, what the heck was I thinking?! A year?!
Let’s be real, grapes aren’t worth eating unless they’re in prime grape season, so here we are again. Late summer, early fall, perfect grape season.
And the perfect time to use grapes in all the ways.
This roasted grape crostini recipe is inspired by a seasonal appetizer at a local Minneapolis pizza place. Ahem, again, a year ago. It left an impression, to say the least. So be ready to be, well, impressed.
The roasted grapes are what did me in. You know, like roasted tomatoes get kind of caramelized and sweet? Grapes do the same. It’s beautiful. And delicious. And everything you need immediately because, well, just of course you do.
The sweetness paired with a tangy, yet slightly sweet, honey and thyme goat cheese is basically every appetizer or cheese boards dream come true.
DREAMS COME TRUE, Y’ALL!
How to Roast Grapes
Talk about EZ. Easy, and simple ingredients, no extra steps or ingredients here.
- a little olive oil, thyme, and grapes
- a hot oven
- a little time
It yields a whole love of sweet roasted grape love.
Seriously, it’s that easy. If you’re also in the same camp that includes only a whole bunch of easy appetizers, and nothing that requires too much work, we are SET.
Once the grapes are roasted, they sit on top of crispy golden crostini and a layer of honey goat cheese infused with thyme.
Ohhhh, that goat cheese combination.
There are two options for it: you can buy honey goat cheese (Roth Cheese is my favorite!), or stir together the two ingredients, along with fresh thyme, for all the flavor. Who knew tangy sweetness made such a stellar combination?!
No more time to waste – go ahead and roast up some grapes, toast some crostini, and smear on the goat cheese.
Love crostini? Check out these recipes!
- Blackberry Burrata Mint Crostini
- Balsamic Bruschetta on Crostini
- Roasted Cherry and Goat Cheese Crostini
- Broccolini and White Bean Crostini
- Butternut Squash and Pear Crostini
Roasted Grape and Honey Goat Cheese Crostini
- 2 cups red grapes
- 1 TBSP olive oil additional for crostini
- 1 1/2 tsp fresh thyme chopped, plus 3 sprigs
- 1 baguette sliced on the bias (~14-16 slices)
- 4 oz. goat cheese room temperature
- 1 TBSP honey
- Salt to taste + flakey sea salt for garnish
- Preheat oven to 375°F. Toss grapes in 1 tablespoon of olive oil, with 3 thyme sprigs (no need to destem them for the roast). Place the grapes on a baking sheet and bake for 10 minutes. Flip over, and continue to bake for an additional 6-8 minutes. Once roasted, remove the grapes from the vine (if you haven't already; you can roast them either way) and discard thyme stems.
- Meanwhile, place the baguette slices on a baking sheet and drizzle olive oil across one side of the slices. Flip, and lightly drizzle additional olive oil, being careful to not drench them. Sprinkle on salt and pepper as desired. Bake for 5-7 minutes on each side, until toasted.
- While the crostini and grapes bake, stir together the room temperature goat cheese with honey and 1 1/2 teaspoons chopped fresh thyme leaves. Add salt to taste.
- Spread goat cheese mixture evenly across the tops of the crostinis. Top the crostini with roasted grapes and sea salt flakes, and an additional drizzle of honey if desired!