Roasted Grape & Brie Crostini
It’s the edible equivalent of a cashmere sweater — warm, soft, and a little indulgent. Juicy roasted grapes collapse into jammy sweetness over creamy Brie, all perched on a crisp slice of baguette.
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
• Swap Brie for Camembert or goat wcheese if that’s what’s in the fridge.
• 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.
• 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.