Roasted Grape Crostini is my idea of the perfect early fall bite. Sweet jammy grapes, silky whipped ricotta, and crisp toasts come together in a way that feels effortless but still worth lingering over. It’s seasonal, simple, and exactly what I want to serve with a glass of wine.
September grapes are one of my favorite seasonal finds, and roasting them brings out a deep sweetness you can’t get any other way. Paired with the cool creaminess of whipped ricotta and the crunch of toasted bread, every bite has that mix of flavors and textures that makes this recipe so hard to stop at just one.
Looking for more like this Roasted Grape Crostini?
Try my Whipped Ricotta Crostini, Caprese Crostini, or Grilled Tomato Bruschetta.
This is the perfect appetizer to enjoy for Thanksgiving or Christmas. Serve it as a first course to your Roast Turkey, Honey Baked Ham, or Braised Brisket.
📋 Recipe
Roasted Grape & Whipped Ricotta Crostini
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Equipment
- Baking sheet
- Mixing bowl
- Food processor (or whisk + bowl)
- Serrated knife
- Sheet pan (for toasting bread)
Ingredients
Roasted Grapes
- 2 cups seedless red or black grapes stemmed
- 1 tablespoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
Whipped Ricotta
- 1 cup whole milk ricotta drained if watery
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon lemon zest
- Pinch of salt
Crostini
- 1 baguette cut into ½-inch slices
- Olive oil for brushing
To finish
- Flaky sea salt
- Fresh thyme leaves optional
- Toast Walnuts or pistachios
Instructions
- Roast the grapes: Preheat oven to 425°F. Toss grapes with olive oil, salt, and pepper on a baking sheet. Roast 15–20 minutes, shaking once, until grapes are blistered and jammy.
- Make the whipped ricotta: In a food processor (or by hand), whip ricotta with olive oil, honey, lemon zest, and a pinch of salt until smooth and fluffy.
- Toast the bread: Arrange baguette slices on a sheet pan. Brush with olive oil and toast at 400°F for 8–10 minutes, until golden and crisp.
- Assemble crostini: Spread each toast with whipped ricotta, top with roasted grapes, and sprinkle with flaky salt, thyme leaves or nuts.
- Serve: Arrange on a platter and drizzle with a little extra olive oil. Serve warm or at room temperature.
Notes
- Shortcut → Use store-bought whipped ricotta or mascarpone.
- Make-ahead → Roast grapes and whip ricotta a day ahead; assemble just before serving.
- Variation → Add toasted walnuts or pistachios for crunch.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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