This roasted grape crostini features sweet roasted grapes bursting with juice and nestled into creamy ricotta cheese on crispy crostini. Simple, but so delicious!
I had a little party with some friends recently and I made these roasted grape and ricotta crostini. I wasn’t actually going to share this recipe until I tasted it and had that “holy cow, I need to share this recipe” moment.
About these roasted grape crostini
Roasted grapes might be one of my favorite things. The flavor of the grapes is just intensified by roasting and the grapes are bursting with juice. I first tried them in this pork tenderloin with roasted grapes and ever since, I’ve been hooked. They are sweet, soft, and so flavorful.
It’s so easy to roast grapes, too. Simply wash and stem grapes, put them on a parchment lined rimmed baking sheet, toss with a little olive oil, salt, and a few sprigs of thyme, and bake for 20-25 minutes. They should look slightly wrinkled (just slightly, we’re not looking for raisins here!) and the skins splitting just a bit.
For these roasted grape crostini, simply spread ricotta cheese on toasted bread slices (crostini). Place a few roasted grapes on each crostini and drizzle a little honey over it all.
Not sure how to make crostini? I have you covered! Read my whole guide to making crostini – three different methods!
You’ll love how easy and delicious this appetizer is (and so will your friends)!
Tip: Enjoy with a glass of chilled chardonnay. Fermented grapes with roasted grapes, a perfect match!
You could make the grapes ahead for this recipe. Let them come to room temperature or gently warm them before adding the ricotta to the crostini and topping with grapes and honey.
Need an appetizer recipe?
I have a few for you to check out:
- 1/2 of a french baguette, cut into thin slices (~1/2 inch)
- 1 heaping cup red grapes
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon kosher salt
- 4 sprigs of fresh thyme, plus extra if desired for garnish
- 1 cup ricotta cheese, at room temperature
- honey, optional
- Preheat oven to 425°F. Spread grapes on foil or parchment paper lined rimmed baking sheet. Toss with 1 tablespoon olive oil, salt, and thyme sprigs. Roast for 20-25 minutes or until grapes begin to burst
- Prepare bread toasts.
- Spread ricotta over toasted bread and top with roasted grapes, extra thyme, and drizzle with honey. Enjoy immediately(ish).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He’s so-so about these. Not a ricotta fan.
Changes I would make: Make MORE next time.
Difficulty: Very easy!
This post (photos, text) was updated December, 2019. For fun, below is one of the original photos.