Roasted Grape Crostini Appetizer

Roasted Grape Crostini Appetizer

Recipe by Chef Rebecka Evans | Photo by Chef Rebecka Evans ~ 

Magic happens when grapes are roasted: The skin of the grape bursts as it bakes, releasing a juicy, jam-like consistency transforming them into a sweet topping with a deep wine flavor.

Enjoy roasted grapes as a tasty treat, perfect for snacking. Or use them as a delightful condiment for this crostini appetizer, smeared with your favorite cheese.

Heighten the complexity of flavor with a drizzle of a good, fruity olive oil; a delicious aged balsamic vinegar; fresh herbs like rosemary or thyme; and a pinch of flaky seas salt. The combination makes for a super easy and delightful appetizer.

I like to use a combination of mixed grapes, as each color brings its own unique flavor to the table. Red and dark purple grapes tend to cook down faster and caramelize more the longer they bake. Green grapes keep their form longest as the juice expands before popping to release their juicy deliciousness.

Chefs note: The longer the grapes are roasted, the softer and more spreadable they become. I like to start with 25-minute cook time, turning them once during the bake time. Add more time to achieve your desired consistency.

Prep Time: 5 minutes | Cook Time: 25 minutes | 4 Servings



  • 1 pound seedless grapes, any color

  • 1 tablespoon aged balsamic vinegar

  • 3 tablespoons fruity olive oil

  • 3 sprigs fresh herbs of rosemary, thyme, or both

  • 1 teaspoon flaky sea salt

  • 1 large baguette, sliced and toasted

  • 6 ounces ricotta cheese (or feta)

  • Honey (for garnish)



  1. Heat oven to 350°.

  2. Drizzle a small amount of olive oil into a large cast iron pan. Place grapes in the pan and drizzle with remaining olive oil and balsamic vinegar. Sprinkle with salt and add the sprigs of herbs.

  3. Roast the grapes for 25 minutes. Turn once half-way through the baking time.

  4. Remove from oven and serve warm with toasted crostini and ricotta cheese.

  5. Drizzle with honey and more balsamic. Top with more thyme leaves.



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