For today’s Appetizer Week recipe, I have a throwback recipe for you that’s from…wait for it…13(!) years ago. That’s right, in case you didn’t know, I’ve been running Ambitious Kitchen for well over a decade. Time really flies.
These gorgeous, sweet, juicy, savory roasted grape and brie crostini are SO easy to make, and if you’ve never roasted grapes before, you’re in for an incredible treat. Pair them with creamy brie, honey, toasted walnuts, and sea salt? Match made in heaven.
These are the perfect app for any occasion, so be sure to add them to your Thanksgiving or holiday menu.
Everything you’ll need to make this roasted grape and brie crostini
I must tell you that roasted grapes, creamy brie cheese, and honey is one of the most delicious combinations that could ever be put on bread. The roasted grapes are sweet and perfect in every way. Here’s everything you’ll need to make the crostini:
- Grapes: we’re roasting up about 4 cups of red seedless grapes for this recipe.
- Olive oil: you’ll need a bit of olive oil for roasting the grapes and toasting up the baguette slices.
- Bread: I like to slice a French baguette to get perfect little crostini rounds.
- Brie: creamy, melty, and delicious paired with the sweet roasted grapes.
- For topping: I love adding a drizzle of honey, a sprinkle of sea salt, chopped, toasted walnuts, and a little chopped fresh rosemary for incredible flavor in every bite.
Easy ways to customize
Because the ingredients for this roasted grape & brie crostini are so simple, there are some fun, easy ways you can customize it to your taste preferences. Here’s what I recommend:
- Add a kick of heat. Feel free to swap the honey for store-bought hot honey, or melt the honey with a pinch of cayenne to give it a little kick before drizzling it onto the crostini.
- Choose your cheese. Gruyere, fontina, or havarti cheese would also work well in this recipe.
- Go extra savory. These crostini would be delicious with little slices of prosciutto, too, if you want an extra savory element.
- Try a new fruit. If you’re not a fan of grapes, I think roasted cherries would be a great alternative!
Roasted grape & brie crostini in 3 steps
- Roast your grapes. You’ll, of course, start by tossing your grapes on a baking sheet in a little olive oil and sea salt, then roasting at 400 degrees F until they’re slightly shriveled. Set them aside to cool.
- Toast your bread. Next, add your baguette slices to a new baking sheet, brush them with olive oil, top each one with a slice of brie, and bake them until the cheese is melted and the crostini are nice and golden.
- Assemble & serve. Carefully spoon the roasted grapes onto each crostini, drizzle with honey, and finish them off with a little sea salt, chopped walnuts, and rosemary. Serve & enjoy!
Jazz them up with toasted walnuts
Yes, you could add regular chopped walnuts, but toasting them makes them extra delicious. There are two easy ways to do it:
- Stovetop method: Add your chopped walnuts to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool before adding them on top of the crostini.
- Oven method: Preheat the oven to 350 degrees F. Place chopped walnuts on a baking sheet in a single layer. Bake for 6 to 8 minutes until fragrant and golden brown, stirring once halfway through baking. Watch carefully so that the nuts do not burn!
Can I prep them ahead of time?
I wouldn’t recommend fully assembling the crostini ahead of time as they’re best when enjoyed day of, but feel free to slice your baguette and brie slices 1-2 days ahead of time so that you can easily assemble them later!
Simply store your baguette slices in a reusable silicone bag at room temp until you’re ready to use them, and do the same with the brie slices, but place them in the refrigerator.
Storing tips
As I mentioned, these roasted grape and brie crostini are best when enjoyed warm the day of, but if you have any left over, feel free to store them in the refrigerator. Feel free to enjoy any leftovers cold, at room temp, or re-warmed in the oven.
More appetizers you’ll love
Get all of my appetizer recipes here!
I hope you love these roasted grape and brie crostini! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Roasted Grape & Brie Crostini
Beautiful roasted grape and brie crostini topped with a drizzle of honey and a sprinkle of sea salt. This easy, delicious grape & brie crostini is the perfect balance of sweet, savory, and sophisticated! Great for holidays, parties, girl’s nights, and weekend brunch.
Ingredients
- 4 cups seedless red grapes
- 2 tablespoons olive oil, divided
- 1 french baguette, cut diagonally into 1/2 inch slices
- 8 ounces brie cheese, sliced (you’ll need as many slices as crostini slices you have)
- 1-2 tablespoons honey, for drizzling
- Maldon sea salt, for sprinkling
- ¼ cup chopped toasted walnuts
- 1 teaspoon fresh diced rosemary
Instructions
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Preheat oven to 400 degrees F. Add grapes to a nonstick baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Toss to coat grapes evenly and roast for about 15 minutes or until grapes begin to look like they might burst and shrivel a bit. Set grapes aside to cool. Keep oven temperature.
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Place baguette slices on separate baking sheet and brush each half with remaining 1 tablespoon olive oil. Top each with brie cheese slices and bake for 5-7 minutes until cheese is melted.
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Spoon grapes on top of cheese and drizzle honey all over. Sprinkle with some walnuts, a little bit of sea salt then garnish with a little chopped rosemary. Makes approximately 20-24 crostini.
Recipe Notes
See the full post for tips, tricks, and ways to customize these crostini!
Nutrition
Serving: 1crostini (based on 20)Calories: 116calCarbohydrates: 12.9gProtein: 3.9gFat: 5.7gSaturated Fat: 2.4gFiber: 0.8gSugar: 5.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 15th, 2012, republished on March 9th, 2023, republished on December 26th, 2023, and republished on November 17th, 2025.
