Roasted Grapes Crostini

12 30 163
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 12
Roasted Grapes Crostini
Health Highlights


2 tbsp Grape seed oil
1 tbsp Balsamic vinegar (top quality)
1/2 tsp Herbes de provence
1 1/2 cup Green Grape
1 1/2 cup Red grape
227 gm Italian Bread (about 12 slices)
4 tbsp Butter, unsalted
3/4 cup Ricotta cheese (skimmed milk)
1/4 cup shredded Fontina cheese
1/2 tsp Kosher salt
1/4 tsp Black pepper (freshly cracked )
1/4 cup Parsley, fresh (finely chopped )


Preheat the oven to 400°F. Line a half sheet pan with parchment paper or a silicone baking mat .

Remove the grapes from the stems, rinse clean, and pat dry. In a large bowl, whisk the Herbes de Provence and balsamic vinegar into the grape seed oil to emulsify to a dressing. Gently toss the grapes into the dressing, to coat. Scatter the grapes onto the prepared baking sheet, scraping any residual dressing over top. Roast the grapes for 12 to 15 minutes, or until the skins begin to pop open. Remove the roasted grapes from the oven.

While the grapes are roasting, lightly brush both sides of the slices of bread with melted butter. Toast the buttered slices on a hot griddle until browned on both sides. Arrange the toasts on to a serving platter.

Fold the grated Fontina cheese into the ricotta to combine. Smear each toast with the ricotta mixture. Divide the roasted grapes evenly between the crostini. Sprinkle kosher salt and freshly cracked pepper over all, to taste. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Per Portion

Calories 163
Calories from fat 78
Calories from saturated fat 36
Total Fat 8.6 g
Saturated Fat 4.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.3 g
Cholesterol 18.8 mg
Sodium 254 mg
Potassium 132 mg
Total Carbohydrate 17.2 g
Dietary Fiber 0.9 g
Sugars 7.0 g
Protein 4.6 g

Dietary servings

Per Portion

Fruit 0.4
Grain 0.5
Milk Alternative 0.1

Energy sources


Meal Type(s)