These Roasted Grape Crostini are one of those simple little appetizers that feel unexpectedly elegant. Sweet red grapes roast into jammy clusters with sherry vinegar and orange zest, then get spooned over toasted baguette slices and finished with nutty Manchego and fresh basil. They make a gorgeous small bite for holiday parties, wine nights, or anytime you want something easy but special.
INGREDIENTS:
3 cups seedless red grapes, halved lengthwise
2 tablespoons Spanish sherry vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange zest
24 slices artisan baguette, cut into half inch slices
1/2 cup shaved Manchego cheese
Fresh basil leaves, thinly sliced
METHOD:
Preheat oven to 400°F. Line a 15 × 10 × 1-inch baking sheet with parchment and lightly mist with non-stick spray.
In a medium bowl, combine grapes, sherry vinegar, olive oil, salt, and pepper. Toss gently to coat. Spread grapes in a single layer on the prepared sheet and roast for 30–35 minutes, or until lightly caramelized and softened. Remove from the oven and stir in the orange zest while warm.
Preheat the broiler. Arrange baguette slices on an ungreased baking sheet. Broil 1–2 minutes per side, or until lightly golden.
Spoon a warm layer of roasted grapes onto each slice of toasted bread. Finish with shaved Manchego and a sprinkle of fresh basil.
Serve immediately while warm.
SERVING SUGGESTIONS:
- Pair with a cheese board featuring aged Manchego, Marcona almonds, and quince paste.
- Serve alongside roasted chicken or pork tenderloin as a festive starter.
- Offer with sparkling wine, Pinot Noir, or a dry rosé.
- Use as a topping for whipped ricotta crostini for an extra-creamy variation.
