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.
Course Appetizer
Cuisine American
Keyword crostini
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 16to 20
Calories 154kcal
Ingredients
For the Roasted Grapes:
16ouncesred seedless grapes, washed, dried, and removed from the stem
2tablespoonsextra-virgin olive oil
½ tablespoonfresh rosemary leaves
⅛ teaspoonkosher salt
⅛ teaspoon freshly ground black pepper
For the Whipped Goat Cheese Spread:
10ouncesgoat cheese, at room temperature
5ouncescream cheese, at room temperature
2tablespoonsfresh rosemary, chopped
1tablespoonlemon zest
1tablespoonlemon juice
¼ teaspoonkosher salt
⅛ teaspoonfreshly ground black pepper
For assembling:
1French 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
Instructions
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.