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roasted grape crostini

Roasted Grape Crostini with Lemon Ricotta and Honey

  • Author: Tiffany La Forge
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: About 40 crostini 1x
  • Category: appetizer


This Roasted Grape Crostini is the perfect easy, elegant appetizer. Toasty crostini are layered with lemon ricotta, oven-roasted grapes, fresh herbs, and floral honey.



For the Ricotta:

  • 1 1/2 cups ricotta cheese
  • 1 lemon, zested
  • sea salt and pepper, to taste

For the Grapes:

  • 1 1/2 pounds seedless grapes*
  • 1 1/2 tablespoons olive oil
  • Few sprigs each of fresh rosemary and thyme
  • Sea salt and pepper, to taste

To Assemble:

  • One whole grain French baguette
  • Sea salt
  • Fresh thyme
  • Honey


  1. Preheat the oven to 400 degrees. Toss the grapes with the olive oil, sea salt, pepper, and a few sprigs each of fresh rosemary and thyme. Spread on a baking sheet in an even layer. Bake until the skins begin to pop and the grapes brown slightly and release juices, about 30-35 minutes.
  2. Mix the ricotta with the lemon zest and sea salt and pepper to taste.
  3. Slice the baguette on an angle into 1/4″ – 1/2″ slices. Brush both sides with olive oil and bake until toasted and slightly golden, about 10-12 minutes, rotating the tray halfway through.
  4. Spread the lemon ricotta on each crostini. Top with the warm roasted grapes (discard thyme and rosemary sprigs). Top the grapes with fresh thyme, flaky sea salt, and a drizzle of honey. Enjoy!


*You can slice half of the grapes in half lengthwise before roasting.