Roasted Grape Crostini Two Ways

5 from 29 votes

Mar 22, 2021 Updated Dec 03, 2024

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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.

Roasted Grape Crostini Recipe

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)

If you’re not a huge grape fan, just swap out the grapes for my roasted strawberries

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.

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5 from 29 votes