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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!Pin this recipe for later!
Table of Contents
Why I Love This Recipe
- 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!
How To Roast Grapes
See recipe card below for ingredient quantities and full 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!
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 taste 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 variations to try:
- Feta, blue cheese, or goat cheese can be substituted for the ricotta.
- 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.
- Wash Thoroughly. Make sure to clean your grapes thoroughly 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 Appetizer Recipes
- Cranberry Brie Bites
- Cranberry Jalapeno Dip
- Christmas Tree Fruit & Cheese Platter
- Roasted Cherry Tomatoes
- Fresh Peach Salsa
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.
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.