Roasted grapes are an impressive, sophisticated appetizer that can be ready in about 40 minutes.
Fresh grapes get roasted at a high temperature until they burst and become super sweet.
Top a piece of toasted baguette with ricotta, roasted grapes, a drizzle of honey, and balsamic for a gorgeous appetizer!
Table of Contents
Why We Love This Recipe
Each year as summer draws to a close, I celebrate the return of what I dub “baking season” and lament the end of the season’s bountiful produce in equal measure. This recipe for crostini with roasted grapes allows me to use my beloved oven and sheet pans, but brings the bright, juicy, jammy flavors I miss after peach and berry season have passed.
In short, roasted grapes are the perfect interim appetizer to tide me over until it’s cool enough to fully embrace all my favorite fall and winter dishes. Aside from being simply delicious, this recipe is:
- Quick & Easy. You only need 15 minutes of active time and a total of 40 minutes to get these tasty toasts on the table.
- Elegant. The intense, concentrated sweetness of the baked grapes is balanced by savory ricotta and kosher salt, acidic balsamic, and slightly bitter chargrilled bread and toasted nuts. The fact that they’re beautiful doesn’t hurt, either.
- Made With Less Than 10 Ingredients. Luckily, complex flavor doesn’t require a long laundry list of ingredients. I’d even bet you already have half of what you need in the pantry!
Ingredients For Roasted Grapes Crostini
This simple roasted grapes recipe requires just a few easy-to-find ingredients and a handful of pantry staples. Here’s what you’ll need:
- Seedless Grapes – While they’re available year round, domestic grape season is at its peak in September and October. Opt for a blend of black, red, and green grapes for the prettiest presentation!
- Fresh Thyme – You can use ⅓ as much dried thyme for the roasting, but fresh thyme sprigs are an easy way to elevate your presentation.
- Canola or Olive Oil – Canola oil is flavor neutral, and great for roasting fruits. If using olive oil, use a very good quality oil. I use and recommend Colavita.
- French Baguette – Baguettes are the ideal size for making crostini. Feel free to swap in any crusty bread you prefer, but note you might need to make more cuts if you want small crostini instead of sandwich-sized tartines.
- Ricotta Cheese – This recipe was developed using whole milk ricotta. Lowfat ricotta, creamy mascarpone, or small curd cottage cheese processed in a food processor can all be substituted.
- Kosher Salt – If you’re using a different type of salt, refer to this conversion chart for proper measurement.
- Honey – If possible, I suggest opting for local honey to get the most complex flavors.
- Balsamic Glaze – You can buy it premade at some grocery stores, but it’s also super simple to make by reducing balsamic vinegar down until it’s syrupy.
- Pecans or Walnuts – For added crunch and a touch of bitterness. Feel free to swap in your favorite toasted nuts, or omit them if you prefer.
How To Roast Grapes
Be sure to check the recipe card below for full ingredients & instructions.
This roasted grape appetizer comes together in a snap. Here’s how it’s done:
- Prep. Preheat the oven and line a baking sheet with parchment paper.
- Season & Roast. Drizzle grapes with oil, sprinkle on salt, and lay the thyme sprigs on top before roasting until they begin to burst and become very juicy.
- Make Crostini. While the grapes roast, toast lightly oiled slices of baguette until evenly toasted and lightly charred.
- Assemble. Top each baguette slice with ricotta and a sprinkle of kosher salt. Place a few grapes on top of the ricotta, followed by a light drizzle of balsamic glaze, honey, and a sprinkle of pecans and fresh thyme leaves if desired. Serve immediately. Enjoy!
Any seedless grapes, or any combination of them, will work perfectly. We developed this recipe using black, red, and green grapes. If you can get your hands on them, Thomcord grapes are a flavor revelation.
I love using produce wash, which is essentially a detergent for your fruits and veggies. If you can find it, you can make a sudsy bath for the grapes. Let them soak for 5-10 minutes, agitating them occasionally to help loosen any grime, then drain and rinse well under cool running water.
If you don’t have produce wash on hand, plain white vinegar can also be used! Add 1 part vinegar to 3 parts water, then soak, agitate, and rinse as described above.
Before using, be sure to remove any grapes that have visible damage. Once the skins are broken, the bacteria and pesticides can leach into the fruit and won’t be able to be removed by traditional cleaning methods.
Yep! Roasting is a great way to use up any fruits or veggies that are languishing in the fridge. Just make sure they’re clean and mold-free.
You sure can! Frozen grapes make a delicious and refreshing treat. Any roasted leftovers can be frozen for up to 3 months.
Serving Suggestions + Pairs Well With
Once you try the juicy, concentrated grape flavor of these delightful roasted fruits, I have a feeling you’ll find plenty of uses for them. Here are a few of my favorite ways to use oven-baked grapes (other than the crostini appetizer):
- Grape Salad – Add a handful of them to your favorite fall salads, grain bowls, or buddha bowls for a pop of sweetness.
- On a charcuterie or cheese board – These grapes plus feta, goat cheese, or blue cheese tastes spectacular. They are a perfect match with sausages or cured meats, too.
- As an accompaniment to meat – Try using these oven baked grapes as a condiment for roasted chicken or pork.
- Spoon them over vanilla ice cream – And don’t skip the balsamic reduction!
While I love this easy roasted grape appetizer recipe, there’s plenty of room for customization. Here are a few Easy Appetizers-approved variations to try:
- Feta, bleu cheese, or goat cheese can be substituted for the ricotta. You can also try my whipped feta to maintain the creamy spreadability!
- Try fresh rosemary instead of thyme for a fun fall twist.
- Butter can be used for toasting the bread to make slightly richer crostini, but be sure to turn your grill down to medium, and watch them closely so they don’t burn.
- Grilled grapes can be made using a basket or skewers and will help keep your kitchen cool if autumn hasn’t fully hit in your area.
This dish is best served the same day. I do not recommend roasting the grapes ahead of time, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
The baguette crostini may be toasted a few hours ahead of time. Store leftover crostini wrapped tightly in plastic at room temperature for one day.
- Opt For Organic & Wash Thoroughly. Since grapes are consistently part of EWG’s “Dirty Dozen” list, I suggest opting for organic whenever possible. However, since this isn’t always possible, make sure you’re thoroughly cleaning your grapes to remove any lingering pesticides and bacteria.
- Line your baking sheets with parchment for easy cleanup. When you’re done, simply toss the parchment and give your sheet pan a quick once-over. Easy, peasy!
- Consider the presentation. If you’re making crostini, pulling the grapes off the vine will make assembly easier. If you’re serving the roasted fruit on a cheese board or charcuterie platter, leaving them on the vine makes for a dramatic presentation.
More Fruit Recipes
- Fruit Kabobs
- Blueberry Goat Cheese
- Cream Cheese Apple Dip
- Watermelon Salad with Feta
- Easy Homemade Gazpacho
- Waldorf Salad Cups
Roasted Grapes on Crostini
- 1 ½ pounds seedless grapes washed and dried
- 6 sprigs fresh thyme plus more for garnish
- canola or olive oil
- French baguette cut into 24 thin slices
- 15 ounce container ricotta cheese
- Kosher salt
- 2 tablespoons honey
- 2 tablespoons balsamic glaze
- ¼ cup chopped pecans or walnuts optional
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- You can remove the grapes from the stem, or leave some on the stem if you’d like to present them that way at the table. Place the grapes on the baking sheet and drizzle with canola or olive oil, sprinkle on a pinch of kosher salt, and lay the thyme sprigs on top of the grapes. Roast grapes for 20-25 minutes, until they begin to burst and become very juicy.
- While the grapes roast, toast the baguette: Heat a large grill pan over medium high heat. Brush both sides of the bread slices with canola or olive oil. Toast for 2-4 minutes per side, or until evenly toasted and lightly charred.
- Top each baguette slice with a heaping tablespoon of ricotta and a sprinkle of kosher salt. Place a few grapes on top of the ricotta, followed by a light drizzle of balsamic glaze, honey, and a sprinkle of pecans and fresh thyme leaves if desired. Serve immediately. Place any extra grapes in a serving bowl with a spoon alongside the baguette slices.