This Roasted Grape and Brie Crostini is the perfect fall appetizer! Juicy red grapes are roasted with rosemary and thyme, resulting in a jammy and delicious texture. They rest upon a toasted baguette smeared with creamy brie. This recipe is simple and elegant – perfect for entertaining!
Lovely, lovely Fall.
This time of year brings in the BEST seasonal flavors. What I love most about the flavors of fall are they can be altered and adjusted to create something completely different from the original.
For example:
- Brussels sprouts turn nutty when humbly roasted with olive oil, salt, and pepper.
- Apples, though crisp, crunchy, and juicy in their original form – turn velvety, intoxicating, and creamy when baked.
- Sautéed pears turn savory when mixed with browned butter and sage.
- Cauliflower is transformed in to a creamy mash when steamed and puréed with truffle oil, garlic salt, and thyme.
Is your mouth watering yet?!
Let’s talk about roasting grapes. As illustrated above, frames take on a different flavor profile when roasted in the oven. Rather than being bursty jewels easily eaten by the handful, their sugars caramelize, resulting in a jammy interior texture.
Still jewels in my eyes. 
Although this Roasted Grape and Brie Crostini is one of my favorite ways to enjoy these little pockets of roasted goodness, I also enjoy them the following way:
- Topped on a bed of balsamic tossed field greens, goat cheese, green onions, and pepitas.
- Chopped and thrown in to a batch of bulgur made with water chestnuts and black olives.
- Added to a bowl of delicious Pumpkin Gnocchi with Oregano Brown Butter.
The options are really endless – use these as inspiration and see what happens on that plate.
However you enjoy them, I bet these are bound to be a new favorite. I’d love to know what you think! Comment below or tag #sohappyyoulikedit on social media so I can see your creations!
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Roasted Grape and Brie Crostini
Ingredients
- 3 Tbsp olive oil
- 1 lb red grapes
- 5 sprigs each rosemary and thyme
- 1/4 tsp salt
- 1/8 tsp Freshly cracked black pepper
- 7 oz Brie cheese
- 1 baguette, cut in to 1 inch slices
Instructions
- Preheat oven to 375 degrees.
- Add washed and destemmed grapes to a parchment lined baking sheet. Drizzle with 1 tablespoon of the olive oil, using your hands to toss the grapes to ensure each one is covered with oil.
- Strip two of each of the thyme and rosemary sprigs, reserving the leaves and discarding the stems. Chop herbs, sprinkle over grapes. Nestle two sprigs each of thyme and rosemary in the grapes, reserving one of each for serving. Sprinkle with salt and freshly cracked pepper.
- Bake for 15 minutes, or until grapes have started to shrivel and caramelize in some spots. Remove from heat, allowing to slightly cool.
- Meanwhile, prep the baguette. Place slices on a baking sheet, brushing with remaining 2 tablespoons of olive oil on both sides. Sprinkle with salt and freshly cracked pepper.
- Once grapes are done, turn on your broiler. Watching the baguette closely so as not to burn, toast the baguette until lightly browned, and then flip each slice to toast the other side.
- Top each toasted baguette slice with 1-2 teaspoons of brie, 3-4 roasted grapes, and chopped thyme and rosemary. Enjoy!