Roasted Grape and Ricotta Crostini

Sweet Roasted Grape Apps

This roasted grape crostini appetizer recipe has freshly toasted crostini, lemony ricotta spread, and topped with toasted slivered almonds and a pinch of flaky salt. It’s a perfect appetizer to enjoy in the Fall when grapes are in season. It also makes a delicious passed starter for a holiday party with it’s subtle scent of rosemary. Each bite is sweet, creamy, and a bit salty. It’s sure to be a hit with everyone!

The Supplies

Ingredients

To make this roasted grape crostini recipe, you’ll need the following ingredients:

• Loaf of crusty bread
• Olive oil
• Red grapes
• Balsamic vinegar
• Fresh rosemary
• Kosher salt 
• Ricotta cheese
• Lemon zest
• Flaky salt
• Toasted slivered almonds

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this roasted grape crostini, you’ll need the following pieces of equipment:

• Cutting board
• Bread knife
• Large baking sheet
• Mixing bowls
• Measuring cups
• Measuring spoons
• Microplane

Frequent Recipe Questions

Can I make this recipe in advance?

• A: The components of this recipe can be made up to a few hours in advance and then assembled right before making. Refrigerate the grapes and ricotta until you’re ready to serve and then reheat the grapes in a low oven. 

Is it ok to substitute with dried rosemary?

• A: No, this recipe should use fresh herbs. The herbs are used only as an aromatic, and the fresh sprigs will give you the best results. 

Can I buy premade crostini?

• Of course! If time is of the essence, purchase premade crostini or toasts at your grocery store. 

Recipe Tips

When you make this roasted grape crostini recipe, here are a few tips to make sure it turns out delicious:

• I know it’s tempting to line the baking sheet with foil or parchment, but resist the urge with this recipe. The direct contact with the pan will encourage the grapes to burst and caramelize on the bottom. 
• When slicing the crostini, it’s best to use a sharp knife with a serated edge. I recommend using a bread knife, as they’re specifically meant for this job, but any sharp serrated knife will work. Start at the top of the bread, on the far side from how you’re holding the loaf. Then cut it with a slight sawing motion while working downward. This will help you get nice, even slices, without squishing the bread.

Recipe Details

Toast the Crostini

To start this recipe, you’ll first toast the crostini. Turn the oven on to 375°F and get out a large baking sheet. Slice a loaf of crusty bread into slices and place them on the large baking sheet. Drizzle a small amount of olive oil onto the bread slices, flip them over, and then drizzle a bit on the other side. 

Place the baking sheet in the oven and toast the bread slices 5 minutes. Flip each slice to the other side and toast for another 5 minutes, until they’re crisp. Remove the crostini from the oven and increase the oven temperature to 425°F for the grapes. Set the crostini aside at room temperature until you’re ready to assemble the crostinis.

Roast the Balsamic Grapes

To make the roasted grapes, add the seedless grapes, olive oil, balsamic vinegar, and kosher salt to a mixing bowl. Add the sprigs of rosemary to the mixing bowl with the grapes and toss to coat everything in the oil and vinegar. 

Pour the grapes onto a clean baking sheet and place the sheet in the oven. Roast the grapes for about 20 minutes, until they’ve burst and shriveled. Remove the baking sheet from the oven and discard the rosemary.

Assemble the Roasted Grape Crostini

To finish the crostini, add the ricotta, lemon zest, and kosher salt to a small mixing bowl. Stir to combine the ingredients together for the lemony ricotta.

Spread a spoonful of the lemony ricotta onto each toasted crostini. Arrange the roasted grapes on top of the ricotta, about 4-5 grapes per crostini depending on the size of the crostini. Sprinkle the chopped slivered almonds and a pinch of flaky salt over the top of each one. Enjoy right away!

For a delicious holiday appetizer spread, serve these roasted grape crostini alongside a cheese board, Pistachio Pesto and Cranberry Puff Pastry Wheels and Vidalia Onion Party Meatballs.

If you make this roasted grape crostini, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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