This roasted grape crostini appetizer features slices of grilled bread topped with a creamy lemon-rosemary whipped goat cheese, sweet roasted grapes, and a drizzle of hot honey.
I’d like to introduce you to my latest obsession: this roasted grape and whipped goat cheese crostini. Have you ever roasted grapes before? If not, this recipe is exactly where you should start. Like my melted mozzarella caprese crostini and my caramelized onion and mushroom crostini, this recipe is great year-round since red, seedless grapes are always available at any grocery store, no matter the season.
What makes roasted grapes taste so special is a short stint in a really hot oven to coax out all of their sweet juices. The result is jammy grapes with significantly more flavor and complexity. Spooned over crisp, grilled bread and the creamiest whipped goat cheese flavored with lemon and rosemary, these crostini are full of amazing flavors and textures. A final drizzle of hot honey (or regular if you prefer) adds the final touch to take them over the top.
What’s In This Roasted Grape Crostini
There are a few basic ingredients to making this roasted grape crostini. Here’s what you’ll need:
- Red seedless grapes—you could use black seedless if you prefer
- Extra-virgin olive oil
- Fresh rosemary—I’ve also tried this with thyme, or you can do a mix of the two
- Kosher salt and freshly ground black pepper
- Goat cheese
- Cream cheese
- Lemon zest and juice
- French baguette
- Flaky sea salt
- Hot honey—if you don’t have hot honey, you can just use regular honey and add some red pepper flakes for a bit of heat
How to Make Roasted Grape Crostini
Roast your grapes. Toss the grapes in olive oil, salt, pepper, and fresh rosemary then roast at high heat (450°F) just until they start to burst to become perfectly sweet and jammy. Discard the juice or boil it in a saucepan to reduce and drizzle over the crostini.
Make the creamy whipped goat cheese spread. Blitz the goat cheese, cream cheese, lemon zest, juice, salt and pepper, and more rosemary in a food processor or whip with an electric hand blender until nice and creamy.
Grill your bread. You can do this on a stovetop grill pan or outdoor grill. The golden-brown, toasty bread with a slight char is such a delicious contrast to the sweet grapes and creamy goat cheese spread.
Put it all together. Finish the crostini with a drizzle of hot honey, flaky sea salt, and more sprigs of fresh rosemary.
What Does a Roasted Grape Taste Like
Roasting grapes brings out their sugary juices, which caramelize in the oven, resulting in grapes with a sweet, deep, jammy flavor.
Other Uses for Roasted Grapes
Making this crostini is a fave use for roasted grapes, but here are some other tasty ideas to try:
- Make my Stuffed Pork Chops with Roasted Grapes
- Puree into a sauce and spoon over grilled steak or chicken
- Add to flatbreads or pizzas
- Add to oatmeal
- Stir into salads
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Grape and Whipped Goat Cheese Crostini
For the Roasted Grapes:
- 16 ounces red seedless grapes , washed, dried, and removed from the stem
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon fresh rosemary leaves
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Whipped Goat Cheese Spread:
- 10 ounces goat cheese , at room temperature
- 5 ounces cream cheese , at room temperature
- 2 tablespoons fresh rosemary , chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 French baguette , sliced into rounds
- extra-virgin olive oil , for grilling the bread
- flaky sea salt , for serving
- hot honey (or use regular honey, and sprinkle with chili flakes) , for serving
- 2 teaspoons fresh rosemary, chopped , for serving
- Preheat the oven to 450°F. Place the grapes on a large sheet pan and drizzle with olive oil. Sprinkle with salt, pepper, and rosemary leaves then toss to coat, spreading them out in an even layer. Roast in the oven for 10 minutes, then set aside to cool.
- While the grapes are roasting, make the whipped goat cheese spread. Add all ingredients to a food processor and process until smooth and creamy, scraping down the sides a couple of times. Or, use an electric hand blender to whisk in a bowl.
- Heat your grill or a grill pan over medium-high heat and brush grates or pan with olive oil. Liberally brush both sides of the baguette rounds with olive oil. Once the grill or pan is hot, add the baguette rounds and grill each side until light grill marks appear (you may need to do this in batches).
- Spread 1-2 tablespoons of the whipped goat cheese on top of each baguette round. Spoon a few grapes and some of their juices on top, followed by a pinch of flaky sea salt, a few sprigs of rosemary leaves, and a drizzle of hot honey. Serve warm or at room temperature.
More Fruity Appetizers You’ll Love
- Nectarine and Burrata Crostini
- Bacon Wrapped Grilled Peaches with Balsamic Glaze
- Mango Salsa
- Cantaloupe and Mozzarella Caprese Salad
- Grilled Flatbread with Peaches and Arugula Pesto
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