Mahj Munchies: Roasted Grape Crostini

If you’re planning a Galentine’s Day gathering, consider serving Roasted Grape Crostini: a delightful appetizer that combines sweet, savory, creamy, and crisp elements in one bite. This dish features juicy red grapes roasted with red wine, olive oil, thyme, salt, and pepper until they’re soft and jammy. These are then spooned over toasted baguette slices spread with rich, lemony ricotta cheese. The final touch of lemon zest and flaky salt adds a fresh finish. This appetizer is not only elegant but also easy to prepare, making it perfect for entertaining .

You can customize the crostini by adding a drizzle of honey for extra sweetness or a sprinkle of chopped pistachios for crunch. If you prefer a different cheese, soft goat cheese, mascarpone, or whipped feta are excellent alternatives. Additionally, the roasted grapes can be prepared up to a day in advance and warmed slightly before assembling the crostini.

Adapted from The Pioneer Woman’s Roasted Grape & Ricotta Crostini recipe.

Recipe Card

Roasted Grape Crostini

This roasted grape crostini is a beautifully balanced appetizer that combines jammy, wine-roasted grapes with creamy whipped ricotta on crisp toasted bread. The result is a sweet and savory bite with a touch of brightness from lemon and herbs, making it perfect for entertaining. Elegant but approachable, this crostini is ideal for mahjong nights, Galentine’s gatherings, or anytime you want a crowd-pleasing starter that feels a little special without being complicated to make.

Author: Amanda Stevenson Cooking Method: Bake Courses: Appetizers

Print Recipe

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr Difficulty: Intermediate Servings: 10

Ingredients

Servings

• 3 cups seedless red grapes
• 2 Tbsp. red wine
• 6 sprigs fresh thyme
• ¹⁄₂ tsp. kosher salt
• ¹⁄₄ tsp. black pepper
• 3 Tbsp. olive oil
• 1 baguette, sliced ½ inch thick (about 24 slices)
• 1 ¹⁄₂ cups ricotta cheese
• Grated zest of 1 lemon
• Flaky salt, for topping

Instructions

1. Preheat the oven to 400˚F. Toss the grapes with the red wine, thyme sprigs, kosher salt, pepper and 1 tablespoon olive oil in a 9-by-13-inch baking dish. Roast until the grapes are beginning to burst and are wrinkled and juicy, about 25 minutes. Remove the thyme sprigs.
2. Preheat the broiler. Arrange the bread slices on a baking sheet, brush with the remaining 2 tablespoons olive oil and broil until toasted, 1 to 2 minutes per side.
3. Spread the ricotta on the bread (about 1 tablespoon per slice). Top with the roasted grapes, lemon zest and flaky salt.

Note

Adapted from The Pioneer Woman’s Roasted Grape & Ricotta Recipe.

Keywords: grapes,crostini,appetizer,ricotta