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. Use the code ‘AMBITIOUS’ to get 20% off my go-to brand, Brightland!
- 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
- Apple & Brie Crostini with Hot Honey
- Matt’s Olive Cheese Bread
- Roasted Garlic Tahini Carrot Dip
- The Best Garlic Bread You’ll Ever Eat
- Pear, Walnut & Cheddar Puff Pastry Tart
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!
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
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
- 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.
- 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.
- 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
Nutrition
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.
27 comments
OMG….A kindred soul…Trying to “cut back” on bread in general is EXTREMELY difficult living in France…and especially Lyon (aka gastronomic capitol of France)…with Poulâne bread/boulangerie only steps from my door.!..With this kind of nirvana …I consider the occasional indulgence to be almost obligatory….and your perfect idea of the sacred grape/brie/baguette trilogy in “melty” aperitif form does justify such behaviour…
The French…including French women…would never consider you a “Carb Queen”…but as NORMAL..
The roasted grabs with the brie and honey sounds FABULOUS! I’ve never roasted grapes before, this is such a perfect appetizer! Saving for the holidays… just found out I’m helping host Thanksgiving this week 🙂
Just supply lots of wine! 🙂
Sometime the simplest things are the most memorable.
Taste is a sense that is close to smell the oldest olfactory connection to memory. Like smells , taste triggers and immediate association. I can’t wait to try this combo.
I totally know what you mean, I just freakin love bread. I eat something with bread, or some type of bread at least once a week. Bread is amazing, period. Now, this crostini looks tasty!
I had been eyeing this recipe for a while, tried it tonight and ooooooooooh, so simple yet so delicious!!!!!!!!! Love it!
done this recipe but replaced the bread for a puff pastry “vol au vent” (kind of haha. I had some unused pastry left from a quiche). Great, really easy and absolutely tasty. Thanks!
this appetizer is the perfect combo of salty and sweet! My mom requests this every year as part of her birthday / mother’s day meal.
Hi there! This recipe looks delicious, do you think I could make them a couple of hours before I plan on serving them? or do they need to be eaten very fast after they are made?
thank you!
I wouldn’t recommend letting them sit too long before eating because the cheese will harden and the bread might bet soggy.
These were absolutely delicious! I made these as an appetizer while the White Wine chicken stew was still going in the crock pot (another delicious recipe!). I roasted green seedless grapes instead of red because that’s what we had in the fridge and they strangely tasted like apples but I was not mad at this one but. This was a top notch appetizer that felt like I was eating right out of a French restaurant – I will definitely be making these again!
YUM! I am SO glad you are loving this recipe and it was a hit 🙂
Just made this as an appetizer for dinner for some friends and also practicing recipes for Thanksgiving and this recipe is awesome!! Not too complicated and easy to assemble and just delicious. I love recipes from ambitious kitchen! Thank you
The best! So glad everyone is loving this recipe and it turned out amazing for you ❤️
This looks like a delicious and easy to prepare!
Definitely will be trying it.
So easy and delicious!
This was absolutely delicious and very easy to make. The taste of the brie really stands out even with everything else on top. I couldn’t stop eating the leftover grapes from the pan.
Such a great app or snack!
Can you roast the grapes ahead of time and assemble day of
I think that should work!
creative and delicious!
Roasted grapes with brie on crostini? Count me in! This combination of sweet, savory, and salty flavors sounds like the perfect appetizer for any occasion
Looking forward to trying the baked brie and grape crostini recipe.
Thank you 🌸
Made for Easter and these were delicious!! Everyone loved them.
I’m so glad!
Did I miss that the grapes should be cut in half? My oven temp is fine, but it took forever for those things to roast.
So strange! I roast them whole – as shown in the photos. Do you find that other things take awhile roast in your oven? I’m not sure what could’ve been the difference with grapes specifically.