roasted grape crostini with wine

Roasted Grape and Honey Goat Cheese Crostini


An easy appetizer, turning grapes into a savory accompaniment to honey and thyme goat cheese atop toasty crostini. Perfect for dinner parties or football Sunday!



  • ~2 cups red grapes (2 large vines)
  • 1 TBSP olive oil + drizzle for crostini
  • 3 sprigs fresh thyme + 1 1/2 tsp, chopped
  • 1 baguette, sliced on the bias (~1416 slices)
  • 4 oz. goat cheese, room temperature
  • 1 TBSP honey
  • Salt, to taste + flakey sea salt for garnish


  1. Preheat oven to 375°F. Toss grapes in 1 Tablespoon olive oil, with thyme sprigs (no need to destem for the roast). Place on a baking sheet and bake for 10 minutes. Flip over, and continue to bake for an additional 6-8 minutes. Once roasted, remove grapes from vine (if you haven’t already – you can roast them either way) and discard thyme stems.
  2. 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 – be careful to not drench them. Sprinkle on salt and pepper as desired. Bake for 5-7 minutes, flipping halfway through. 
  3. While the crostini and grapes bake, stir together the room temperature goat cheese with honey (if you didn’t buy honey goat cheese to start with), and 1 1/2 teaspoons chopped fresh thyme leaves.
  4. 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!

  • Category: Appetizer
  • Method: Baking

Keywords: easy, vegetarian, fall, football, party

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