Sweet roasted grapes, creamy ricotta, and crunchy hazelnuts combine for a simple, flavorful Roasted Grape Crostini that’s perfect for entertaining or snacking anytime.
Last year, I shared my excitement about starting a garden project, including the four grapevines I have on the property. But what I didn’t mention was the pruning frenzy I went on at the end of the fall season.
It wasn’t until I stepped back that I realized the extent of the trimming. Panic set in, and I immediately called my mom, fearing I had destroyed the grapevines she planted over 30 years ago. She reassured me that as long as the base and roots were intact, they would bounce back. And, thank goodness, she was right—the vines are thriving once again.
Table of Contents
Why I Love This Crostini
- This crostini is incredibly versatile—it works as a snack or an elegant party appetizer.
- You can easily customize it with different cheeses, nuts, or herbs to suit your taste.
- The flavor profile is a delightful mix of savory, sweet, and nutty elements that will impress any guest.
Recipe Ingredients
Grapes – We’re roasting red seedless grapes with olive oil and thyme for a sweet, juicy, and perfectly tender result.
Bread – Thick slices of crusty bread create a crunchy base that holds the creamy ricotta and toppings perfectly.
Ricotta – Whipped with lemon zest, it’s light and creamy, adding a refreshing tang to balance the sweet grapes.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Switch up the Cheese – Try Gruyere, fontina, or Havarti for a delicious twist on the classic crostini. Goat cheese is another fantastic option for a tangy, creamy addition—don’t miss out on my Goat Cheese Crostini!
Add a Savory Touch – Thin slices of prosciutto add a richer, savory flavor.
Upgrade Your Toppings – Drizzle honey, sprinkle flaky sea salt, and add toasted nuts like walnuts, almonds, or pecans for extra crunch. Finish with sprigs of fresh rosemary for depth and balance.
How to Make Roasted Grape Crostini
Step #1: Toss the grapes with the oil, thyme, salt, and pepper.
Step #2: Place the grapes in a glass baking dish or baking sheet. Roast at 350 degrees Fahrenheit (175 degrees Celsius) for 25-30 minutes, until the skins are wrinkly and the grapes are tender.
Step #3: Meanwhile, place the ricotta, half-and-half, and lemon zest in the bowl of a large mixer and whip for 2-3 minutes until smooth (alternatively, use a hand mixer with whisk attachments).
Step #4: Slather the whipped ricotta onto the toasted bread slices.
Step #5: Then, top with the roasted grapes.
Step #6: Scatter hazelnuts over the top and serve immediately.
Expert Tips
Toast Bread Just Before Assembling – This keeps it crispy and prevents sogginess after adding toppings.
Roast Grapes Until Tender – Roast them until they begin to burst, allowing them to caramelize without losing too much juice. Watch closely during the last minutes.
FAQs
If you don’t have crusty bread, sourdough or baguette slices work great. Both hold up well to the toppings and bring a little extra flavor to each bite!
Roasted Grape Crostini pairs well with a variety of dishes, such as cheese boards, salads, or a light soup for a full appetizer spread.
Storage Information
To store Roasted Grape Crostini, keep the roasted grapes and whipped ricotta in separate airtight containers in the fridge for up to 3 days. Store the toasted bread in a sealed bag at room temperature for 1-2 days.
Reheat the grapes gently in the oven at 350°F (175°C) for about 5 minutes to warm them up. I don’t recommend freezing as it may affect the texture of the grapes and bread. Assemble the crostini just before serving for the best taste and texture.
More Irresistible Appetizer Ideas
Roasted Grape Crostini Recipe
Ingredients
- 2 cups seedless red grapes
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup Galbani Whole Milk Ricotta
- 2 tablespoons half-and-half - or whole milk
- 1 teaspoon lemon zest
- 12 slices crusty bread - lightly toasted
- 3/4 cup chopped roasted hazelnuts
Instructions
- Toss the grapes with the oil, thyme, salt, and pepper.
- Place the grapes in a glass baking dish or baking sheet. Roast at 350 degrees Fahrenheit (175 degrees Celsius) for 25-30 minutes, until the skins are wrinkly and the grapes are tender.
- Meanwhile, place the ricotta, half-and-half, and lemon zest in the bowl of a large mixer and whip for 2-3 minutes until smooth (alternatively, use a hand mixer with whisk attachments).
- Slather the whipped ricotta onto the toasted bread slices.
- Then, top with the roasted grapes.
- Scatter hazelnuts over the top and serve immediately.
NOTES
Nutrition
Sounds delicious, but my wife is allergic to hazelnuts. I wonder if this would work with pine nuts instead?
Almonds would be super tasty!