Best Roasted Grape Crostini Recipes

ROASTED GRAPE CROSTINI

Roasted Grape Crostini image

A trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who've never tasted roasted grapes. They're amazing. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

3 cups seedless red or green grapes, halved lengthwise
2 tablespoons sherry vinegar or rice vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange zest
24 slices French bread baguette (cut diagonally 1/2 inch thick)
1/2 cup shaved Manchego or Romano cheese
Thinly sliced fresh basil leaves

Steps:

Preheat oven to 400°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Stir in orange zest., Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 in. from heat until lightly browned, 1-2 minutes per side. Top with warm grape mixture; sprinkle with cheese and basil.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 110mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ROASTED GRAPE CROSTINI WITH FRESH HERBS

Roasted Grape Crostini with Fresh Herbs image

Roasting grapes makes them even sweeter, the herbs bring a bit of savory flavor, and when combined with creamy, lemony ricotta, you're in for a tantalizing appetizer.

Provided by lutzflcat

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups seedless grapes
2 tablespoons olive oil, divided, or as needed
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh oregano
salt and freshly ground black pepper to taste
1 crusty baguette, cut into 1/2-inch slices
½ cup ricotta cheese
1 teaspoon lemon zest
1 tablespoon balsamic glaze, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 21.6 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 209.6 mg, Sugar 5.2 g

ROASTED GRAPE AND BURRATA CROSTINI

Roasted Grape and Burrata Crostini image

Burrata cheese, a buttery-tasting blend of mozzarella and cream, is available at Italian markets, cheese shops, and some supermarkets.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 7

Ingredients

1 bunch each red and green grapes (about 2 1/2 pounds total), snipped off into clumps on the vine
4 sprigs rosemary
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon sugar
Burrata
Crostini, for serving

Steps:

Preheat oven to 400 degrees. Place grapes and rosemary on a rimmed baking sheet and drizzle with oil; sprinkle with salt and sugar. Roast until grapes are sizzling along the bottom and a few but not all have burst, 20 to 25 minutes. Smear cheese on crostini, and top with grapes.

ROASTED GARLIC, BRIE AND GRAPE CROSTINI

Roasted Garlic, Brie and Grape Crostini image

Categories Food Processor Garlic Appetizer Bake Vegetarian Quick & Easy Father's Day Brie Port Fall Grape Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24

Number Of Ingredients 9

Ingredients

30 garlic cloves, peeled
1/2 cup olive oil
3/4 teaspoon ground thyme
1 1/2 cups seedless grapes, halved
1/4 cup ruby Port
1 teaspoon chopped fresh rosemary
1 baguette, cut diagonally into 24 slices, toasted
8 ounces Brie cheese, rind removed, room temperature
Fresh rosemary sprigs

Steps:

Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.
Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.

ROASTED GRAPE TOMATO AND BASIL CROSTINI

Roasted Grape Tomato and Basil Crostini image

If you have never roasted a tomato before, be warned...you will fall in LOVE! When you roast the tomatoes over time they build this sweet flavor, one word - divine! I normally roast more than the recipe calls for and throw them in my salads, sandwiches, or sauces during the week. Simply magnificent!

Provided by Carli Brooks

Categories Vegetable Appetizers

Number Of Ingredients 8

Ingredients

10 oz cherry tomatoes, halved (or one box)
1/3 c extra-virgin olive oil, plus more as needed
8 clove garlic, peeled and lightly crushed
4 sprig(s) fresh thyme plus 3 tablespoons thyme leaves
kosher salt & freshly ground black pepper
1 large baguette, cut into 24 (1/2-inch thick) diagonal slices
6 Tbsp good quality balsamic vinegar, or to taste
12 large fresh basil leaves, cut into fine ribbons, for garnish

Steps:

1. To prepare roasted tomatoes, preheat oven 275 degrees and place a rack in the center. Place tomato halves in a medium mixing bowl and toss gently with 1/3 cup olive oil, garlic, and thyme sprigs. Season with salt and pepper. Arrange tomatoes on a rimmed baking sheet in a single layer and pour juices from bowl over tomatoes. Roast in preheated oven until golden brown and slightly shriveled, about 2 hours. Check tomatoes every 20 to 30 minutes, removing any that have browned. Remove tomatoes from oven and cool to room temp. Remove thyme sprigs and discard.
2. Preheat broiler and arrange baguette slices on a rimmed baking sheet lined with foil. Brush tops with olive oil and sprinkle lightly with salt and pepper. Toast until golden brown on top.
3. To serve, remove baguette slices from oven and top with 4 or 5 cherry tomato halves, gently pressing to adhere. Drizzle each crostini with balsamic vinegar and top with basil ribbons. Serve immediately.