Roasted Grape and Brie Crostini
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!
Servings: 20 servings
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!