If you’re looking for an appetizer that effortlessly impresses without hours in the kitchen, this Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe is absolutely your new go-to. I first tried this combo during a casual get-together, and let me tell you—it quickly became the star of the evening. The juicy sweetness of roasted grapes paired with creamy brie, a drizzle of honey, and that delicate sprinkle of sea salt? It’s magic on a crunchy baguette slice, and I just can’t get enough of it!
Why You’ll Love This Recipe
- Effortless Elegance: You get a fancy appetizer without stressing over complicated steps or exotic ingredients.
- Perfect Sweet & Savory Balance: Roasted grapes bring natural sweetness that pairs flawlessly with the creamy brie and salty crunch.
- Crowd Pleaser: My family goes crazy for these crostini; they’re perfect for holiday parties or casual weekend snacks alike.
- Versatile & Customizable: You can easily swap toppings or bread types to suit your taste or what you have on hand.
Ingredients You’ll Need
Each ingredient in this Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe plays a key role—juicy grapes, creamy brie, crunchy baguette, and those little finishing touches all harmonize beautifully. When shopping, look for ripe seedless grapes and a good-quality brie; these two are what really bring the dish to life.
- Seedless red grapes: Choose plump, ripe grapes for that perfect burst of sweetness when roasted.
- Olive oil: You’ll use this to roast the grapes and brush the baguette; a good quality extra virgin olive oil adds flavor.
- French baguette: Go for a fresh baguette with a firm crust so the crostini stay crisp.
- Brie cheese: Look for a creamy brie that melts easily; the rind is edible and adds a nice texture.
- Honey: A mild floral honey works best to drizzle over for subtle sweetness.
- Maldon sea salt: This flaky salt gives the perfect finishing touch without overpowering.
- Chopped toasted walnuts: Adds a lovely crunch and a hint of nuttiness.
- Fresh diced rosemary: Offers an aromatic herbal note that brightens the crostini.
Variations
I love tinkering with this recipe depending on the season or my mood. You can easily swap ingredients to fit what’s in your kitchen or even make it vegan-friendly. Don’t hesitate to make it your own—the flavors are forgiving and can handle some creativity!
- Nut-Free Variation: I’ve tried pumpkin seeds instead of walnuts when nut allergies came up—it still kept a nice crunch and complemented the flavor beautifully.
- Herb Swaps: While rosemary is my fave, fresh thyme or even a sprinkle of basil can bring a different but equally lovely herbal touch.
- Cheese Alternatives: If you’re not a brie fan, creamy goat cheese works incredibly well too—just as melty and tangy.
- Seasonal Twist: In winter, I add a pinch of cinnamon to the grapes while roasting for cozy warmth that my family adores.
How to Make Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe
Step 1: Roast the Grapes to Sweet, Bursting Perfection
Start by preheating your oven to 400°F (200°C). Toss the seedless grapes with one tablespoon of olive oil and a sprinkle of sea salt. Spread them out evenly on a nonstick baking sheet so they roast nicely without steaming. Roast for about 15 minutes—you’ll notice the grapes shrink a little and start to wrinkle, releasing their natural sugars. This roasting step changes the game; the grapes go from ordinary to deeply complex and jammy, and you’ll want to smell that sweetness filling your kitchen.
Step 2: Prepare the Crostini Base with Brie and Olive Oil
While the grapes cool, arrange your baguette slices on a separate baking sheet. Brush each slice lightly with the remaining olive oil, then top with a slice of brie cheese—make sure each crostini gets its own cheesy blanket! Bake for 5-7 minutes at the same oven temp until the cheese is just melted and soft but not runny. Keep an eye on it so the bread doesn’t burn. This step brings that irresistible melty texture which, paired with the warm grapes, really sings.
Step 3: Assemble with Honey, Walnuts, Rosemary, and Sea Salt
Once your crostini are out of the oven, gently spoon the roasted grapes over the melted brie. Drizzle with honey—1 to 2 tablespoons depending on your sweetness preference—and sprinkle on toasted walnuts, a pinch of Maldon sea salt, and fresh rosemary. The finishing touches bring layers of texture and flavor that make these crostini truly unforgettable. The sea salt here is subtle but vital—it balances the honey and grapes just right.
Pro Tips for Making Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe
- Roasting the Grapes: Don’t overcrowd the pan—give grapes space to caramelize rather than steam for deeper flavor.
- Melting the Brie: Keep an eye on the oven; brie goes from perfectly melty to overly runny quickly, which can make assembly messier.
- Balancing Flavors: The final drizzle of honey and sprinkle of sea salt is all about balance—taste as you go to get it just right for your palate.
- Storage Tips: Toast the baguette slices fresh when possible; if you prep in advance, keep bread and toppings separate to avoid sogginess.
How to Serve Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe
Garnishes
I actually love adding a light sprinkle of microgreens or a tiny bit of cracked black pepper to bring a fresh, peppery kick on top. Sometimes I swap walnuts for sliced almonds if that’s what I have, and it’s just as delightful. These little touches make the dish feel even more special—like you took an extra step, without really trying too hard.
Side Dishes
When I serve these crostini, I pair them with a crisp green salad or a bowl of roasted root veggies for a lovely contrast. A glass of chilled Sauvignon Blanc complements it all beautifully, especially since the grapes and honey bring a natural sweetness forward.
Creative Ways to Present
For parties, I like arranging these crostini on a large wooden platter with sprigs of rosemary and some small bowls of extra honey and walnuts nearby for guests to customize. You can even prepare mini skewers to hold the crostini if you want a finger food vibe. It’s such a stunning, rustic gift of flavor and looks gorgeous on the table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, it’s best to store the components separately—the roasted grapes in an airtight container, and the crostini (bread and brie) wrapped well but not stacked. This helps maintain that crunchy texture and keeps the grapes fresh. You’ll want to reassemble just before serving next time.
Freezing
I haven’t had great success freezing the assembled crostini because the textures don’t hold up well. However, if you want to prep in advance, you can freeze the roasted grapes alone and thaw them gently—just warm before assembling for best results.
Reheating
To reheat, quickly warm the crostini (without grapes) in the oven for a few minutes until the brie softens again, then add the cooled roasted grapes and finish with honey and salt. This helps keep the textures from becoming too soggy and retains that fresh flair.
FAQs
-
Can I use green grapes instead of red grapes for the Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe?
Absolutely! Green grapes work well too—they roast similarly and bring a slightly different but equally delicious sweetness. Just make sure they’re seedless for easy eating, and roast until they’re soft and fragrant.
-
What’s the best way to toast the baguette slices evenly?
Brush each slice lightly with olive oil and arrange them in a single layer on the baking sheet. Using the same oven temperature as for the grapes and cheese is perfect. Keep a close eye around 7 minutes and flip them halfway if needed to ensure golden, crispy edges without burning.
-
How do I prevent the crostini from getting soggy?
The key is to assemble just before serving. Keep the toasted baguette slices and roasted grapes separate until you’re ready. Also, don’t over-drizzle honey; a light touch keeps the bread crisp while still delivering sweetness.
-
Can I prepare this recipe for a large crowd?
Definitely. This recipe scales up nicely. Just roast grapes in batches if needed, and toast the baguette slices as you go. Consider assembling in smaller batches so the crostini stay fresh and crispy throughout your event.
-
Is there a vegan alternative for the brie in this recipe?
Yes! You can use a creamy plant-based cheese alternative that melts well, like some cashew-based brie substitutes. The flavor will differ slightly, but the texture and overall concept remain delicious.
Final Thoughts
This Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe holds a special place in my recipe box because of how easy it is to make yet how impressive it looks and tastes. It’s perfect for when you want something a little elevated without taking forever in the kitchen. Trust me, once you try this, you’ll find yourself making it again and again, whether for a sophisticated dinner party or just a cozy night in. Go ahead—give it a whirl and watch your friends and family swoon over these little bites of heaven!
Print
Roasted Grape & Brie Crostini with Honey and Sea Salt Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 20–24 crostini 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: French
- Diet: Vegetarian
Description
These Roasted Grape & Brie Crostini with Honey and Sea Salt are an elegant appetizer featuring sweet, juicy roasted grapes paired with creamy melted brie on toasted baguette slices. Finished with a drizzle of honey, crunchy toasted walnuts, and aromatic fresh rosemary, these bite-sized crostini offer a perfect balance of sweet, savory, and nutty flavors that’s sure to impress your guests at any gathering.
Ingredients
Grapes
- 4 cups seedless red grapes
- 1 tablespoon olive oil
- Maldon sea salt, to taste
Bread and Cheese
- 1 French baguette, cut diagonally into 1/2 inch slices (approximately 20–24 slices)
- 1 tablespoon olive oil
- 8 ounces Brie cheese, sliced (enough to top each baguette slice)
Toppings and Garnish
- 1–2 tablespoons honey, for drizzling
- 1/4 cup chopped toasted walnuts
- 1 teaspoon fresh diced rosemary
- Maldon sea salt, for sprinkling
Instructions
- Roast the Grapes: Preheat your oven to 400°F (200°C). Spread the seedless red grapes on a nonstick baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with sea salt. Toss gently to coat the grapes evenly. Roast for about 15 minutes or until the grapes start to burst and shrivel slightly. Remove from oven and let them cool while keeping the oven temperature steady at 400°F.
- Prepare the Crostini: Arrange the baguette slices on a separate baking sheet. Brush each slice with the remaining 1 tablespoon of olive oil. Place a slice of brie cheese on top of each baguette slice. Bake in the oven for 5 to 7 minutes, or until the brie has melted and the bread is toasted.
- Assemble the Crostini: Once the brie-topped crostini are out of the oven, spoon the roasted grapes generously over each slice. Drizzle the crostini with honey to taste.
- Finish and Serve: Sprinkle chopped toasted walnuts and a pinch of sea salt over each crostini. Garnish with the diced fresh rosemary. Serve immediately for the best flavor and texture.
Notes
- To toast walnuts, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Let cool before chopping.
- Use high-quality honey and sea salt like Maldon for enhanced flavor contrast.
- These crostini are best served warm and fresh but can be stored briefly in the fridge and gently warmed before serving.
- You can substitute walnuts with pecans or almonds if preferred.
- For a vegan variation, use a plant-based cheese alternative and maple syrup instead of honey.
Nutrition
- Serving Size: 1 crostini
- Calories: 110
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 12mg
