Roasted Grape Crostini Two Ways

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If you haven’t noticed, I have been on a major produce roasting kick lately. I was roasting the tomatoes for everyone’s favorite baked feta TikTok trend when I realized I had been missing out on the roasty, toasty, caramel-y goodness of oven-roasted fruits, like roasted strawberries. All I’ll say is that this ricotta toast might make you take a break from avocado toast–though you should give this  avocado toast board a try next time you entertain at breakfast time. Beyond breakfast and appetizers, this crostini is also amazing for lunch and as part of your next cheese board spread.

You know how much I love my brunch boards, but when you’re preparing for a party of one (or two!), it’s a lot easier and less wasteful to go the toast route. Check out my other crostini recipes, like this burrata and prosciutto crostini.

How to Make this Crostini

Whenever you’re hungry, craving something sweet and savory, need to elevate your brunch spread, or just want to impress your friends with a fancy appetizer, this elevated toast will satisfy your needs. This recipe serves one (maybe two, if you feel like sharing). 

P.S. use these measurements as your guide, but i usually eyeball all of my ingredients and I encourage you to do the same! 

The Roasted Grapes

  • 3 cups seedless red grapes, washed
  • 1 tablespoons Extra-virgin olive oil, plus more as needed
  • ¼ teaspoon Kosher salt, plus more for serving
  • 2 sprigs fresh thyme (about 2 teaspoons)

The Crostini

  • 2 slices sourdough or hearty bread of your choosing
  • ½ cup whole milk ricotta

The Toppings

  • Raw honey 

Quick Additions/Substitutions:

  • If thyme isn’t your thing or you want a more herb-y flavor, use fresh rosemary instead
  • For a bit of added tanginess, mix in a little bit of balsamic vinegar before you roast (like I did with the roasted strawberries)
  • Swap out the ricotta for peanut butter (or your favorite nut butter) to make a deliciously elevated PB&J (see pic below)

Put It All Together

Check out the video tutorial on my Instagram! 

  • Preheat the oven to 425℉.
  • Add the grapes, olive oil, salt, and thyme to a rimmed baking sheet and toss to coat.
  • Roast the grapes for about 30 minutes, or until they are blistered and bubbling. Remove from the oven and let cool while you prepare the crostini.
  • Toast the bread to your desired level of toastiness, then spread the same amount of ricotta on each slice and sprinkle with a pinch of salt.
  • Top with the grapes, then drizzle with honey and sprinkle with salt (if desired).

Note: Roasted grapes are best when served immediately, but you can store any leftovers in an airtight container in the fridge for up to 4 days.

What Exactly is Ricotta Cheese?

When it comes to savory dishes, ricotta is not my favorite. However, mixing ricotta with sweet stuff (like honey and grapes!) hits the spot. It’s a sweet, creamy Italian soft cheese that can be made from the milk of cows, sheep, goats, or water buffalo (yes, you read that right). You’re probably most familiar with the cows’ milk version, which is usually sold as whole milk or part-skim (part-skim is the 2% of cheese). Ricotta is what’s called a “whey cheese” (yes, the same stuff protein powders are made of). When you make cheese, you have to separate the milk into solids (aka curds), which is what gets pressed into your block cheeses, and the liquid that’s left behind, which, you guessed it, is whey (it’s also the liquid-y stuff that you sometimes find on top of your Greek yogurt). There are some curds that slip through into the whey, and that’s what ricotta is made from. In other words, it’s a happy byproduct of cheese making. Delicious and sustainable!

Pro tip: Trader Joe’s whole milk ricotta is my hands down favorite ricotta brand ( while you’re at it, check out my Trader Joe’s shopping guide to grab some other items for a $35 budget cheese board and a $65 budget cheese board). 

Have Your Fruits and Roast Them Too!

I said it before, and I’ll say it again–there is a whole food group we are missing out on! Roasting is not just for veggies. What roasting does to fruit is break down the fruits’ cells and releases moisture, making them sweeter, softer, and more spreadable. You can roast different fruits together in addition to roasting them with spices, herbs, and/or sauces to give them additional flavors. A good rule of thumb is that if it tastes good baked in a pie, it’ll taste good roasted. You can try my grape roasting method on these fruits too:

  • Strawberries 
  • Blueberries 
  • Peaches 
  • Cherries
  • Apples
  • Blackberries 
  • Pears
  • Cranberries

Note: the more tender a fruit is, the less time it takes to roast. For instance, an apple will take a heck of a lot longer than a berry!

Show Me Your Crostinis!

I hope this post inspires you to create delicious boards. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttoooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.

Roasted Grape Crostini

5 from 29 votes

Description

Whip up this decadent crostini whenever you’re hungry, craving something sweet and savory, need to elevate your brunch spread, or just want to impress your friends with a fancy appetizer.

Ingredients
  

The Roasted Grapes

  • 3 cups seedless red grapes washed
  • 1 tbsp extra-virgin olive oil plus more as needed
  • 1/4 tsp kosher salt plus more for serving
  • 2 sprigs fresh thyme or rosemary

The Crostini

  • 2 slices sourdough bread or hearty bread of your choosing
  • 1/2 cup whole milk ricotta or peanut butter

The Toppings

  • Raw honey

Instructions

  • Preheat the oven to 425℉
  • Add the grapes, olive oil, salt, and thyme to a rimmed baking sheet and toss to coat.
  • Roast the grapes for about 30 minutes, or until they are blistered and bubbling. Remove from the oven and let cool while you prepare the crostini.
  • Toast the bread to your desired level of toastiness, then spread the same amount of ricotta on each slice and sprinkle with a pinch of salt.
  • Top with the grapes, then drizzle with honey and spring with salt (if desired) and serve immediately.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
Tried this recipe?Let us know how it was!

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Recipe Rating




39 Comments

  1. Leslie wrote:

    5 stars
    This looks so good!

    Posted 4.24.21 Reply
  2. JaclynD wrote:

    5 stars
    These grapes are magnificent!

    Posted 4.24.21 Reply
  3. Aisling wrote:

    5 stars
    Excited to try these, they look like the perfect summer appetizer!

    Posted 4.24.21 Reply
  4. Tammy wrote:

    This looks so amazing! I’m going to try it this weekend! 😍

    Posted 4.24.21 Reply
  5. Hilary wrote:

    I’ve tried the ricotta but can’t wait to try the peanut butter version next! Also, I’ve got to try another fruit…strawberry would be great with the peanut butter!

    Posted 4.24.21 Reply
  6. Hilary Hough wrote:

    5 stars
    I’ve tried the ricotta but can’t wait to try the peanut butter version next! Also, I’ve got to try another fruit…strawberry would be great with the peanut butter!

    Posted 4.24.21 Reply
  7. Jackie wrote:

    5 stars
    This looks AMAZING! I definitely need to try this when I get together with my best girlfriend for brunch! SO many fruit combinations to try.

    Posted 4.24.21 Reply
  8. Mar wrote:

    I love roasted fruit, so I knew I would love this roasted grape crostini. It is delicious! The balsamic, as you suggested, added tang and a depth of flavor. I appreciate that, with your detailed directions, I can make a crostini dish that is easy, delicious, and sophisticated enough to serve if friends come by.

    Posted 4.24.21 Reply
  9. Kate wrote:

    5 stars
    I am OBSESSED with your crostini! During my pregnancy, I’ve been craving ricotta toast and you gave me so many other inspirations to try! Having a little sprinkle coming up and ALL of your crostini will be served!!

    Posted 4.24.21 Reply
  10. Hannah wrote:

    5 stars
    I love your crostini recipes! So far they have been amazinggggg and a crowd pleaser in my house! Any blue cheese crostini’s on the way? 🙂

    Posted 4.24.21 Reply
  11. Shereen wrote:

    5 stars
    Looks amazing!! I can’t wait to try all the crostini recipes you posted when I can have dairy again! 🙂

    Posted 4.24.21 Reply
  12. Rainie wrote:

    5 stars
    That looks delicious! Can’t wait to try it. Love the blog!

    Posted 4.24.21 Reply
  13. Mar wrote:

    5 stars
    I love roasted fruit, so I knew I would enjoy your recipe for roasted grape crostini. A drizzle of balsamic, as you suggested, added tanginess and depth of flavor. I love roasted grape crostini because it is delicious, it is easy to make (especially with all your extra tips), and it is elegant enough to serve if friends drop by.

    Posted 4.24.21 Reply
  14. Noor Stoin wrote:

    5 stars
    Love Love Love this crostini inspiration! Not only is it going to be on repeat, it’s toddler approved! Thank you! Xx

    Posted 4.24.21 Reply
  15. Anne wrote:

    This looks amazing – I can practically taste it just from the photo. Can’t wait to try it out!

    Posted 4.24.21 Reply
  16. Emily wrote:

    5 stars
    I can’t wait to make this! It’s like an adult PB&J. Looks delicious! And the ricotta version is at the top of the list, too.

    Posted 4.24.21 Reply
  17. Nicole wrote:

    5 stars
    This roasted grape idea has become one of my new favorite things! And don’t even get me started when you put them on peanut butter…YUM!

    Posted 4.24.21 Reply
  18. Amanda W wrote:

    5 stars
    Omg. Yes please!!! Perfect for patio sitting with some rose! 🍷🌹

    Posted 4.24.21 Reply
  19. Megan wrote:

    So excited to try these, on the summer list in the new home!

    Posted 4.24.21 Reply
  20. Korey Zarlenga wrote:

    Loving all of these crostini recipes, can’t wait to try this out for girls night next week! Keep ‘em coming!!

    Posted 4.24.21 Reply
  21. Voebe wrote:

    This came out exactly like yours when I tried, and it made the perfect lunch! Thanks for the idea.

    Posted 4.24.21 Reply
  22. Sonali wrote:

    5 stars
    Love this idea! Amazing with the thyme and ricotta!

    Posted 4.24.21 Reply
  23. Megan Wagner wrote:

    Can’t wait to try this looks amazing

    Posted 4.24.21 Reply
  24. kim wrote:

    how fun! I love when you post recipes – as much as I love a cheese board, having something I can use every day is a joy!

    Posted 4.24.21 Reply
  25. kim wrote:

    5 stars
    This looks great! I love when you post recipes – they’re so creative but do-able!

    Posted 4.24.21 Reply
  26. Ashley Knight wrote:

    5 stars
    I tried this recipe, and I loved it! We had it with peanut butter and some left over marscapone that we needed to finish up. It was a hit! This will definitely become a regular brunch favorite in our house. Can’t wait to try other combinations.

    Posted 4.24.21 Reply
  27. Denise wrote:

    5 stars
    I loved this recipe!

    Posted 4.24.21 Reply
  28. Amy Hoskins wrote:

    5 stars
    Easy and delicious! Even my boys devoured it! 😊

    Posted 4.24.21 Reply
  29. Betsy wrote:

    5 stars
    Yum! 🌼🌼🌼

    Posted 4.25.21 Reply
  30. P wrote:

    5 stars
    Absolutely delicious

    Posted 4.25.21 Reply
  31. Pia wrote:

    5 stars
    Absolutely delicious

    Posted 4.25.21 Reply
  32. Pia wrote:

    5 stars
    Love it

    Posted 4.25.21 Reply
  33. Sarah wrote:

    5 stars
    Love the flavor that roasting adds to all my produce! Thanks for this awesome treat!

    Posted 4.25.21 Reply
  34. Madison wrote:

    5 stars
    This is honestly the most perfect idea for spring grazing and light dinner nights! #crostiniqueeny

    Posted 4.25.21 Reply
  35. 5 stars
    I love following Meg’s blog. Such great recipes and creative playing/ideas!!! 😍😍

    Posted 4.25.21 Reply
  36. Kelsey wrote:

    5 stars
    One of my favorite blogs! Love Meg’s creativity and recipes!

    Posted 4.25.21 Reply
  37. Lindsey wrote:

    5 stars
    My new fav go to

    Posted 4.25.21 Reply
  38. Alex wrote:

    5 stars
    Great!

    Posted 4.28.21 Reply
  39. Merove wrote:

    Yum, I’m going to try making this tonight!

    Posted 4.28.21 Reply