Great Grape Crostini

Crostini 2

This was one of the appetizers served for the Book Club I hosted this last Tuesday.  I also served it for guests that came over and they raved about it.  Unfortunately, for the Book Club I forgot the honey (which is a huge component to these to give it a little extra sweetness), but people still said that they enjoyed it so I guess if you don’t have honey on hand, you could leave it without it!  I named these “The ‘Grapes’ of Wrath” and with the crunch of the bread and the walnuts this is a great combination.

The only tip I want to provide for this recipe is that you can really use ANY cheese and ANY bread that’s thinly sliced to make this recipe.  A lot of people use Ricotta or Blue cheese for crostini and those would make these taste just as delicious!

Crostini 1

Serving Size: Makes about 25-30 Crostini’s serving roughly 8 people for an appetizer


4 cups red grapes

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 teaspoon chopped fresh thyme leaves and sprigs for garnish

1 tablespoon balsamic vinegar

1/2 – 1 cup crumbled goat cheese (I used a container of cheese and used about 3/4)

French Bread baguette thinly sliced – You should be able to make between 25-30 pieces

¼ cup chopped walnuts

1 tablespoon honey or agave


  1. Preheat oven to 325 degrees
  2. Coat a large glass baking dish with cooking spray or line with tin foil and spray with cooking spray (this will save you from another dirty dish)
  3. Stir grapes, oil, salt, thyme and pepper in a medium bowl and let sit for the flavors to mold together for about 5-10 minutes
  4. Pour out the grapes (save the bowl) in one layer in tin foil greased and lined baking dish (to save cleaning) or a baking sheet
  5. Roast, stirring occasionally until wrinkled and caramelized, about 50 minutes to an hour
  6. While grapes roast, in a toaster, spread walnuts on a thin layer of tin foil and toast for about 3-4 minutes until lightly toasted and set aside. Once finished, remove from the oven
  7. Pour back into the same bowl you used to marinate and drizzle with the balsamic vinegar, stirring to coat
  8. Spread goat cheese evenly on each slice of bread
  9. Top with the grape mixture then top with walnuts and drizzle with honey and top with sprigs of thyme or chop the leaves and top

ImageThe Chef in the Works


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