This Roasted Grape and Goat Cheese Crostini with hazelnuts and honey is an appetizer to remember! Sweet warm grapes nestled into whipped goat cheese, sprinkled with toasted hazelnuts, drizzled with honey, all on top of a crusty baguette slice--delicious! An elegant but easy appetizer that's a favourite for holiday parties.
These Roasted Grape and Goat Cheese Crostini are surprisingly incredible!
Sweet roasted grapes, combined with whipped goat cheese, a little balsamic vinegar, crunchy hazelnuts and a drizzle of honey make a delicious topping for a tiny slice of toasted baguette.
And these are just as delicious on slices of a gluten-free baguette as they are on those made with wheat!
While it may sound odd to roast grapes, roasting brings out the natural sugars and enhances the flavour of both fruit and vegetables. You'll just have to try these to believe how good they are!
Time-saving tip: Make the components of this appetizer in advance, then simply roast the grapes and assemble the crostini before serving!
🛒 Ingredients
Let's make a batch of these roasted grape and goat cheese crostini appetizers to share with friends!
- baguette: whole grain or gluten free. This topping is also delicious on a rice cracker.
- red grapes: seedless
- balsamic vinegar: Use a good quality balsamic vinegar.
- fresh rosemary: two sprigs will be enough
- goat cheese: use a creamy variety
- cream cheese: regular or light, either one will work beautifully
- lemon zest: remember to zest the lemon first before you squeeze the juice
- lemon juice: freshly squeezed is always best
- honey
- hazelnuts: or pecans or walnuts
🔪 Instructions
- First, prepare the baguette slices. Slice thinly, brush with olive oil and toast in the oven for 7 minutes or until lightly browned, turning half way through the cooking time.
- Next, roast the grapes. Toss with a little olive oil, roast until they have shrivelled and may be beginning to burst. Remove from the oven, toss with a little balsamic vinegar and fresh rosemary.
- Chop and roast the hazelnuts until lightly browned and fragrant.
- Make the whipped goat cheese topping. Combine the ingredients in a mini food processor or blender. (You can also use this same spread to make other crostini appetizers, like these Roasted Cherry Goat Cheese Crostini or Smoked Salmon Whipped Goat Cheese Crostini.)
- And finally, assemble! Smear a little Whipped Goat Cheese spread on a slice of toasted baguette, top with some hazelnuts and press two or three roasted grapes on top. Garnish with freshly chopped rosemary and drizzle with honey. So delicious!
1. Toast baguette slices. 
2. Roast grapes in the oven. 3. Combine cheeses to make whipped goat cheese. 
4. Assemble and top with hazelnuts and honey.
👍🏼 Tip: Make ahead of time!
Get prepared in advance and make parts of this recipe ahead of time!
- You can toast the crostini a day or two before you plan to serve them. Cool completely, then store in an airtight container.
- You can also make the whipped goat cheese spread a few days in advance. Cover and refrigerate.
- Wash and dry the grapes and store them in the fridge.
- Toast the hazelnuts in advance, too!
- Then, when you're ready to serve, all you'll have to do is roast the grapes and assemble the crostini appetizers!
🍽 Serving Suggestions
Make it a party! Serve these roasted grape appetizers with a variety of other finger foods. You'll find lots more ideas and inspiration in my appetizers recipe category.
Remember the drinks, too! Cranberry Apple Cider Sangria or Pomegranate Sangria will always be welcomed!
When you make this crostini with roasted grapes, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance. Subscribe to my weekly newsletter and be the first to receive new recipes!
🗒 More crostini appetizer recipes
📖 Recipe
Roasted Grape and Goat Cheese Crostini
Ingredients
Crostini slices
- ½ loaf baguette gluten-free, spelt, or whole grain
- 2 tablespoon olive oil, extra virgin, divided
Roasted grapes
- 24-36 red seedless grapes enough for about 2-3 for each slice of baguette
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh rosemary
- sea salt to taste
Whipped Goat Cheese Spread
- ¼ cup goat cheese
- ¼ cup cream cheese, regular or low-fat
- ½ teaspoon lemon zest, finely grated
- ½ teaspoon lemon juice, freshly squeezed
- 1 teaspoon honey
Garnish
- ¼ cup hazelnuts, finely chopped and toasted
- honey, to drizzle
Instructions
- Preheat oven to 375°F.
- Slice the baguette into ½ inch slices. Brush lightly with extra-virgin olive oil. Bake at 375°F for 7 – 8 minutes, turning over halfway through until golden brown. The crostini should be slightly crispy on top but the inside should be tender. Remove from oven and let cool.
- Toast hazelnuts in the oven, remove when lightly browned and fragrant (about 7 - 10 minutes) and chop finely.
- Wash and dry the grapes and remove the stems.
- In a small bowl, toss the grapes with 1 tablespoon of the olive oil. Spread on a parchment-paper lined baking sheet and roast until they begin to burst, about 15 minutes. Remove from the oven, drizzle with balsamic vinegar, sprinkle with finely chopped rosemary and a pinch or two of salt.
- In a mini food processor (or blender) make the whipped goat cheese: combine goat cheese, cream cheese, 1 teaspoon honey, ½ teaspoon lemon juice and ½ teaspoon lemon zest. Process until blended.
- Spread each baguette slice with whipped goat cheese, Sprinkle with a few chopped toasted hazelnuts. Top with two or three roasted grape halves, then drizzle with remaining honey and the remaining freshly chopped rosemary. Serve and enjoy!
Notes
- You can toast the crostini a day or two before you plan to serve them. Cool completely, then store in an airtight container.
- You can also make the whipped goat cheese spread a few days in advance. Cover and refrigerate.
- Wash and dry the grapes and store them in the fridge.
- Toast the hazelnuts in advance, too!
- Then, when you're ready to serve, all you'll have to do is roast the grapes and assemble the crostini appetizers!
Nutrition
This roasted grape crostini recipe was originally published in 2015. It has been revised and updated with new information and photos.
Connie Diamond
How do these taste after they've begun to cool?
Flavour & Savour
Hi Connie,
I've found they're just as good cool. However, I wouldn't make them the day before, as the cheese might dry out or the juice from the grapes might leak into the cheese and discolour it. I hope this helps!