As the party season unfolds, elevate your appetizer game with a timeless classic that exudes elegance and flavor. Enter the Roasted Grape and Brie Crostini, a sophisticated yet easy-to-make crowd-pleaser that strikes the perfect balance of sweet, savory, peppery bitterness, and a hint of saltiness. This appetizer is not just a dish; it’s an experience, especially perfect for holiday gatherings.
The Christmas Cheese Delight:
Brie, with its creamy and melty texture, takes center stage, making it the quintessential Christmas cheese. Often associated with holiday festivities, this recipe transforms the beloved brie into a masterpiece when paired with roasted grapes, a drizzle of hot honey, and the peppery kick of arugula.
Ingredient Highlights
Cheese: Creamy Brie is the star of the show. If Brie not your thing try Sharp Cheddar, Gruyere, Fontina, or Havarti cheese they also work well in this recipe.
- Grapes: red seedless grapes are juicy, in season and with their burst of sweetness make a perfect pairing with brie.
- Olive Oil: For drizzling over the grapes and baguette slices.
- Bread: baguette make the perfect crostini base.
- Arugula: some fresh arugula adds a peppery bitterness for contrast.
- Add Ons: Hot honey (love Trader Joes hot honey) for a touch of heat, slices of prosciutto or flaky salt for a touch of saltiness and balance, toasted pumpkin seeds for crunch.
Storage Tips
- Roasted grape and brie crostini are best when enjoyed warm fresh out of the oven. I you need to make ahead of time I recommend roasting the grapes ahead and toasting the crostini before serving.
- You can slice the brie and crostini ahead of time and keep them in an airtight container.
Brie Roasted Grape Crostini
Equipment
- Baking sheet
Ingredients
- 1 lb red fresh grapes, stemmed
- 8-10 oz brie cheese, sliced
- 1 loaf French Baguette sliced
- olive oil to coat and drizzle
- 1 cup fresh arugula
- 2 tbsp hot honey regular if fine
- ½ cup toasted pumpkin seeds or nuts of your choice
- flaky salt as needed
Instructions
- Preheat oven to 375°F.
- Place the stemmed grapes on a parchment lined baking sheet and drizzle with olive oil and sprinkle with sea salt. Toss to coat grapes evenly and roast for about 20 minutes or until grapes begin to shrivel. Remove and set grapes aside to cool.
- Place baguette slices on separate baking sheet and lightly brush with olive oil. Top each with brie cheese slices and bake for 5-7 minutes until the toast is toasty around the edges and cheese is melted.
- Spoon grapes on top of cheese and drizzle hot honey all over. Sprinkle with some arugula, toasted pumpkin seeds, a little of flaky salt if you wish. Serve right away.
- Makes approximately 20-25 crostini.
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