Some appetizers are polite. They quietly take their place on the table and hope for the best. This is not one of them. Roasted Grape & Brie Crostini all but swan-dives into your attention — glossy, deep-purple grapes that have turned jammy in the oven, lounging on slices of creamy Brie and crisp baguette.
It’s one of those dishes that feels like you made an effort, when in reality you mostly arranged a few things on toasted bread while the oven did all the hard work. The roasted grapes burst into syrupy sweetness, the Brie melts just enough to drape itself over the toast, and the thyme sprinkles bring a pop of green and a whisper of herb.
Serve them warm for the full effect — the kind of appetizer that makes you want to linger in the kitchen, “quality testing” a few before they ever hit the platter. They pair just as well with a glass of bubbles as they do with a cozy sweater and a good playlist.
Roasted Grape & Brie Crostini
Ingredients
- 1 cup seedless red grapes
- 1 tsp olive oil
- Pinch of salt
- 8 slices baguette about ½-inch thick
- 4 oz Brie cheese sliced
- 1 tsp honey optional, for drizzle
- Fresh thyme leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss grapes with olive oil and a pinch of salt; spread in a single layer on the baking sheet. Roast 12–15 minutes until skins are wrinkled and juices start to release.
- Meanwhile, lightly toast baguette slices in the oven for 5–6 minutes until crisp.
- Arrange warm Brie slices on the toasts. Spoon roasted grapes over the top, letting some juices soak in.
- Drizzle lightly with honey (if using) and scatter thyme leaves for a pop of green.
- Serve warm — preferably with a glass of something cold.
Notes
• Works beautifully as part of a cheese board — roast extra grapes and serve in a small bowl.
• For a savory twist, add a crack of black pepper before serving.