Side view of Roasted Grape and Goat Cheese Crostini on a serving board

Roasted Grape and Goat Cheese Crostini

This Roasted Grape and Goat Cheese Crostini with hazelnuts and honey is an impressive appetizer for any time of the year.
Course Appetizer
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 96kcal
Author Flavour & Savour


Crostini slices

  • 1/2 baguette spelt, whole grain or gluten-free
  • 2 tbsp extra-virgin olive oil divided

Roasted grapes

  • 24-36 red seedless grapes enough for about 2-3 for each slice of baguette
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • sea salt

Whipped Goat Cheese Spread

  • 1/4 cup goat cheese
  • 1/4 cup cream cheese regular or low-fat
  • 1/2 tsp lemon zest finely grated
  • 1/2 tsp lemon juice freshly squeezed
  • 1 tsp honey


  • 1/4 cup hazelnuts finely chopped and toasted
  • honey to drizzle


  • Preheat oven to 375 °F.
  • Slice the baguette into 1/2 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.
    Roasted Grapes on a baking sheet
  • In a mini food processor (or blender) make the whipped goat cheese: combine goat cheese, cream cheese, 1 tsp honey, 1/2 tsp lemon juice and 1/2 tsp 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!


Use a gluten-free baguette to make the crostini if necessary.


Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg