The Elevated, Yet Simple Appetizer Your Party Needs!
If you’re looking for a unique appetizer that’s both simple and sophisticated, try my irresistible roasted grape crostini! This dish elevates everyday ingredients into a stunning bite-sized treat that’s packed with flavor and so fun to eat.
Why I love this recipe
Juicy, roasted grapes bring a subtle sweetness and warmth, perfectly balanced by creamy ricotta infused with lemon and thyme. A drizzle of honey and a sprinkle of flaky sea salt tie everything together, while the crisp crostini adds the ideal crunch. Whether you’re hosting a dinner party or treating yourself to a special snack, these crostini are guaranteed to impress.
Searching for more easy party appetizers? Try these festive butternut squash crostini, the always popular Brie in puff pastry, or my oven-baked ricotta cheese next!
What You’ll Need
- Baguette sliced into ½-inch thick slices. Ciabatta or sourdough sliced into smaller rounds would also work well.
- Olive oil and kosher salt, for seasoning the bread.
- Red or black seedless grapes, which have a natural sweetness that intensifies in the oven. Green grapes can work but are slightly tart.
- Ricotta cheese, either store-bought or homemade ricotta (it’s really simple to make!)
- Garlic, which gets mixed into the creamy ricotta filling.
- Fresh thyme, for the filling and for garnish.
- Lemon zest
- Black pepper, honey, and flaky sea salt for serving!
Ingredient Substitutions
- Ricotta: Swap with whipped cream cheese, goat cheese, or mascarpone for a slightly different flavor.
- Thyme: Rosemary, sage or even basil can be used.
- Honey: Maple syrup or balsamic glaze makes an excellent alternative.
Simple Instructions
- Toast the Crostini: Preheat oven to 425°F. Arrange baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with kosher salt. Bake until golden, then immediately transfer to a wire rack.
- Roast the Grapes: Arrange grapes on a parchment-lined baking sheet, drizzle with olive oil, then season with salt. Roast just until the grapes begin to burst.
- Prepare Ricotta Mixture: Mix ricotta cheese, grated garlic, thyme, lemon zest, kosher salt, and pepper in a bowl until smooth.
- Assemble Crostini: Spread ricotta on toasted bread, top with roasted grapes, drizzle with honey, and finish with fresh thyme, flaky sea salt, and black pepper. Serve and enjoy!
Ari’s Best Tips!
- Don’t overcrowd the grapes. Give them space to roast evenly and avoid steaming.
- Toast ahead, assemble fresh. Toasted crostini can be made a few hours ahead, but assemble just before serving for the best texture.
- Adjust sweetness. If your grapes are very sweet, go lighter on the honey to keep the flavors balanced.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Toast the bread and mix the ricotta up to 4 hours ahead. Roast the grapes no more than 2 hours in advance. Assemble just before serving.
- Leftovers and storage: Store any leftovers in an airtight container. Keep crostini and topping components separate for best results. Reheat the grapes gently in a low oven or microwave.
Crostini can be frozen after toasting. Cool completely, then store in an airtight container for up to 1 month. Grapes and ricotta mixture do not freeze well due to texture changes.
Serving Suggestions
They’re perfect alongside a charcuterie board or other finger foods and appetizers at parties! I also really like to serve them as part of a brunch spread with scrambled eggs and fresh fruit.
Roasted grape crostini is proof that simple ingredients can create something extraordinary. Whether you’re entertaining guests or treating yourself, this dish promises a bite of perfection every time. Enjoy!
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Sweet & Savory Roasted Grape Crostini with Ricotta
Ingredients
- 1 loaf (~1 lb) dense bread, such as baguette, sourdough, or other country-style loaf, sliced into ¼-inch thick slices
- 4 Tbsp extra virgin olive oil, divided
- 2 cups seedless red grapes
- 1 cup ricotta cheese, room temperature
- 1 clove garlic, grated
- 2 tsp fresh thyme, finely chopped, plus additional thyme for garnish
- 2 tsp fresh lemon zest, from 1 medium lemon
- Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- Honey, or truffle honey if you have it!
- Flaky sea salt
Instructions
- Toast the crostini. Preheat an oven to 425°F. Place sliced bread on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil and a generous sprinkle of kosher salt. Bake until lightly toasted and crispy, about 7-9 minutes. If not assembling immediately, place crostini on a wire rack so the bottom doesn’t become soggy.
- Roast the grapes. Place grapes on a parchment-lined rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil and about ½ tsp kosher salt. Roast for 8-10 minutes, or until the grapes just begin to burst. Set aside.
- Make the ricotta mixture. Place 1 cup of ricotta cheese in a medium bowl, then add 1 clove of grated garlic, 2 tsp chopped thyme leaves, 2 tsp lemon zest, 1 tsp kosher salt, and ¼ tsp black pepper. Stir to combine.
- Assemble the crostini. Using a small spatula or spoon, spread a thick layer of ricotta on each toasted piece of bread. Place a few handfuls of grapes on top, then drizzle with honey. Finish with fresh thyme leaves, a pinch of flaky sea salt, and extra black pepper. Enjoy!
Notes
- To make-ahead: Toast the bread and mix the ricotta up to 4 hours ahead. Roast the grapes no more than 2 hours in advance. Assemble just before serving.
- Leftovers and storage: Store any leftovers in an airtight container. Keep crostini and topping components separate for best results. Reheat the grapes gently in a low oven or microwave.
- Crostini can be frozen after toasting. Cool completely, then store in an airtight container for up to 1 month. Grapes and ricotta mixture do not freeze well due to texture changes.
Nutrition
The post Sweet & Savory Roasted Grape Crostini with Ricotta appeared first on Well Seasoned Studio.